Open Lasagne: Pickled Salmon, White Wine Foam, Orange and Fennel Salad

Whisk sepia ink with the eggs. Knead into a dough in the food processor with Wiener Griessler, salt and a dash of olive oil. Rest in the refrigerator for 20 minutes.

Use the pasta machine to roll out to the lowest setting and cut out round plates (3 per plate). Cover and set aside.

Crush the spices in a blender, mix with salt and sugar. Remove the skin and oil from the salmon and sprinkle with a mixture of spices, sugar and salt. Place the sprigs of dill on top and cover with orange and lemon slices. Cover airtight with foil and refrigerate for at least 12 hours.

Before serving, wash the salmon, dry it and cut it into thin slices.

Sauté shallots and mushrooms roughly cut with bay leaves and peppercorns in butter. Deglaze with white wine and reduce to a third. Add the vegetable stock and cream. Simmer over medium heat for about 5 minutes. Pass and season to taste. Mix with cold butter just before serving.

Slice the fennel into fine strips, fillet the orange. Save the orange peel for the main course (lamb shank). Season lightly with salt, pepper, vinegar and oil.

Halve the avocado, remove the stone, carefully scrape out with a spoon and cut the pulp into wedges. Drizzle with lemon and season with salt, fry in olive oil and "dry" on kitchen paper.

Cook the pasta in salted water until al dente.

Layer a pile of orange and fennel salad on the plate, then a pasta plate, a piece of salmon, a pasta plate, a piece of salmon, etc. At the end, put the fried avocado on top, pour white wine foam over it and decorate with basil, cress or other herbs.