Char Tartare on Beluga Lentils in Orange Sauce

Let the beluga lentils simmer in water for about 20-30 minutes. Pour the lentils into a colander and drain. Then return to the pot, add 1 tablespoon of butter, melt, mix well and season with crema di balsamico, pepper and salt. To let it cool down.

Remove the skin from the char fillet and cut the meat into very small pieces. Peel and fillet an orange, also cut into pieces, add to the char and mix together with the shallot and half a tablespoon of walnut oil. Season to taste with pepper, salt and a squeeze of lemon. Marinate in the refrigerator.

For the sauce, peel, chop and puree two oranges, stir in the orange jam, grapefruit juice, the rest of the lemon juice and the rum.

Place a small dessert ring in the center of the plate, fill three quarters with char tartare. Spread the lentils on top and press down a little. Place a teaspoon of crème fraîche herbs in the middle and, for the color, half a teaspoon of trout caviar. Arrange the sauce in sauce bowls. Put on the peppermint leaves for decoration, peel off the dessert ring and serve.