Five Varieties of Salmon, Goat, Chicken, Beef and Lentils

Goat cheese with honey-orange reduction

1. Peel the orange peel from the orange with a zest zipper. Bring to the boil in water for 1 minute. Then quench and drain.
2. Bring the thyme sprigs to the boil with 2 tablespoons of water and the liquid honey. Then add the orange peel and simmer over a medium heat for about 7 minutes. Let cool down.
3. Then place the previously crumbled goat cheese on a plate. Place the orange peel on top and pour the syrup over it. The whole thing is decorated with sea salt, pepper and thyme leaves.

Lentil salad with truffles

1. Dice the bacon and fry it. Separate the emerging fat from the bacon through a sieve and have both ready for further processing. Rinse the lentils with cold water and drain them. Cut the shallots into fine cubes.
2. Heat the leaked fat from the crispy seared bacon again and steam the shallot cubes in it. Add the lentils, stirring constantly, and heat for another 2 minutes. Pour in the veal stock and bring to the boil. Add the bay leaf and simmer for about 40 minutes. Stir every now and then, add liquid if necessary.
3. In the meantime, clean the celery, carrot and the white of the leek and cut into small cubes. Add to the lentils about 20 minutes before the end of cooking time. Finally, add a pinch of sugar, salt and pepper to taste. Just before serving, fold in the olive oil, finely chop the chives and slice the truffle. Arrange the lentils and serve with the bacon, chives and truffles.

Bruchetta with tartare and verde sauce

1. Roast the pine nuts in a pan until golden brown, leave to cool. Rasp cheese. Chop 4 cloves of garlic. Pluck the basil leaves with delicate stems. Finely chop the cheese, garlic, basil and pine nuts in a blender, season with salt and pepper. Then stir in the olive oil.
2. Cut 5 slices from the ciabatta, rub in a cut clove of garlic, drizzle with olive oil and sprinkle with a little coarse sea salt. Roast in the oven at 140 ° C for approx. 5 minutes, remove. Cover bread with tartare. Season the tartar with salt and pepper and place on the plate, decorated with a strip of sauce verde.

Pollo Tonnato

1. Bring salt water to a boil in a saucepan. Add the carrot, onion with skin, parsley, peppercorns, bay leaf, chicken stock and chicken breast. Reduce the heat and simmer gently for about 25 minutes. Remove the meat, remove 50 ml from the broth and allow to cool.
2. Put the cooled chicken stock, tuna with the oil, anchovies, capers, olive oil, salt, pepper, lemon juice and vinegar in a blender and puree very finely. Cut the cooked chicken breast into very thin slices (preferably with a cutting machine). To serve, place the chicken slices next to each other on the plate, brush with the sauce and decorate with a few capers.

salmon tartare

1. Toast the pine nuts in a pan until golden brown. Cut the salmon fillet into small cubes. Pluck the parsley leaves from the stems. Mix the pine nuts, grapeseed oil, Tabasco, salmon and parsley in a bowl and season with pepper. Clean, wash, spin dry the rocket and cut into bite-sized pieces. Wash and clean the spring onions. Cut the white and light green into fine rings. Mix balsamic vinegar, salt, pepper and 4 tablespoons of olive oil with 2 tablespoons of water to form a vinaigrette. Carefully clean the chanterelles with a brush, cut into small pieces if necessary.
2. Heat the remaining olive oil in a pan and fry the mushrooms for 5-7 minutes, season with salt and pepper. Mix the spring onions with the vinaigrette. Fold in the rocket. Season the salmon tartare with salt and lemon juice. Arrange the rocket on the plate, add the salmon tartare and decorate with a chanterelle.