John Myers
Contents
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Ingredients
salmon tartare
- 600 g Salmon fillet
- 1 Pc. Orange
- 1 tbsp Caviar cream
- 1 tbsp Orange jam
- 0,5 Pc. Diced shallot
- 0,5 tbsp Walnut oil
- 0,5 Pc. Lemon juice
- 1 pinch Pepper White
- 1 pinch Salt
- Trout caviar
- Salad
lenses
- 200 g Beluga lentils
- 1 tbsp Butter
- 1 tbsp Crema di Balsamico
- 1 pinch Pepper White
- 1 pinch Salt
Saffron foam
- 200 ml Fish stock
- 20 g Lecithin
- 50 ml Rama Cremefine
- 1 pinch Sugar
- 1 pinch Salt
- 1 tsp Lemon juice
- 0,1 g Saffron
Instructions
lenses
- Let the beluga lentils simmer in water for about 20-30 minutes (they release color pigments into the water when they are boiled). Make cooking tests, because the fresher the lentils, the faster they will cook. Pour the lentils into a colander and drain. Then return to the drip and add 1 tablespoon of butter. When the butter has melted, season with crema di balsamico, pepper and salt and let everything cool down.
Tartare
- Remove the skin from the salmon fillet and cut the meat into very small pieces. Add the juice of one orange to the salmon and mix together with the shallot, caviar cream and walnut oil. Finally, season with pepper, salt and a squeeze of lemon. Let it steep in the fridge for 10-30 minutes.
Saffron foam
- For the saffron foam, put all the ingredients in a drip, heat up slightly and froth up with a hand blender. Place a small dessert ring in the middle of a plate. Fill half of the ring with salmon tartare and spread the lentils on it and press them down a little. Then decorate with lettuce leaves, trout caviar and saffron foam as desired.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 11gProtein: 14.6gFat: 12.8g
