Salmon and orange tartar with beluga lentils

Ingredients for 4 servings:

• 200 g salmon fillet(s)
• 3 oranges
• ½ cup(s) beluga lentils
• 1 tbsp caviar cream (tube)
• 1 tbsp orange marmalade
• 4 cl grapefruit juice
• 2 cl rum (54%)
• 1 shallot(s), finely diced
• ½ tbsp walnut oil
• Pepper, white (ground pepper)
• Fleur de Sel
• 1 tbsp butter
• 1 tbsp Crema di Balsamic vinegar
• ½ lemon(s), juice
• 4 tsp crème fraîche with herbs
• Trout caviar
• Mint leaves

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

This is not a main course, but the 1st or 2nd course in a menu

Beluga lentils are small, exquisite lentils with a very delicate, spicy, aromatic flavor. Connoisseurs call them the caviar of lentils, as they share the same silvery hue. Simmer in water for about 20-30 minutes. They release color pigments into the cooking water during cooking. Test for doneness; the fresher the lentils, the faster they cook. Pour the lentils into a sieve and let them drain. Then return them to the pot. Add 1 tablespoon of butter, melt it, mix well, and season with balsamic vinegar, pepper, and salt. Let cool. Remove the skin from the salmon fillet and cut the flesh into very small pieces. Peel and fillet an orange, also cut it into pieces, and add it to the salmon. Mix with the shallot, the caviar cream, and half a tablespoon of walnut oil. Season with pepper, salt, and a squeeze of lemon. Marinate in the refrigerator for half an hour. For the sauce, peel two oranges, slice them finely, and puree them. Stir in the orange marmalade, grapefruit juice, the remaining lemon juice, and the rum. Place a small dessert ring in the center of the plate and fill it three-quarters full with salmon tartar. Arrange the lentils on top and press down lightly. Place a teaspoon of herb crème fraîche in the center and half a teaspoon of trout caviar on top for color. Pour the sauce around the dessert ring and spread it evenly. Garnish with peppermint leaves, peel off the dessert ring, and serve. Serve with warm ciabatta baguette.