John Myers
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Lentil Salad, Carrot Soup, Trout Carpaccio
The perfect lentil salad, carrot soup, trout carpaccio recipe with a picture and simple step-by-step instructions.
Lentil Salad:
- 150 g Lentils red
- 150 g Beluga lentils
- 150 g Lentils brown
- 0,5 Pc. Cucumber
- 1 Pc. Red peppers
- 2 tsp Curry
- 2 tsp Salt
- 2 Pc. Dried chilli pepper
- 4 tbsp Olive oil
- 2 tbsp Balsamic vinegar
Carrot Soup:
- 400 g Carrots
- 1 tsp Butter
- 1 tsp Sugar
- 600 ml Vegetable broth
- 150 ml Milk
- 1 tsp Turmeric
- 1 tsp Anise
Trout carpaccio:
- 5 Pc. Trout fillet
- 1 Pc. Onion red
- 1 tsp Capers
- 0,5 Pc. Lemon
- 3 tbsp Olive oil
- 1 tsp Dried parsley
- Salt
- Pepper
Lentil Salad:
- Cook the lentils separately according to their cooking time. Drain, quench and let cool. Meanwhile, peel the cucumber and clean the pepper. Roll both dice.
Carrot soup
- Clean the carrots, cut them into small pieces and sauté in butter. Caramelize with the sugar. Pour in the vegetable stock until all the carrots are covered. Season with anise and turmeric.
- When the carrots are soft, puree them with the food processor. Pour the broth up if you like the consistency. Put milk foam on top as an “eye catcher” and fry the green of the carrot.
Trout carpaccio:
- Cut the trout fillet into thin strips. Cut an onion into thin rings. Mix with capers and spices. Let it steep for a long time.
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