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Salmon Tartar on Beluga Lentils in Orange Sauce, Served with Ciabatta and Orange-chili Butter

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Salmon Tartar on Beluga Lentils in Orange Sauce, Served with Ciabatta and Orange-chili Butter

The perfect salmon tartar on beluga lentils in orange sauce, served with ciabatta and orange-chili butter recipe with a picture and simple step-by-step instructions.

Salmon and orange tartare with beluga lentils:

  • 500 g Salmon fillet
  • 3 Pc. Oranges
  • 250 g Lenses
  • 1 tbsp Caviar cream
  • 1 tbsp Orange jam
  • 4 cl Grapefruit fruit juice
  • 2 cl Rum
  • 1 Pc. Diced shallot
  • 0,5 tbsp Walnut oil
  • 1 pinch Pepper White
  • 1 pinch Fleur de sel
  • 1 tbsp Butter
  • 1 tbsp Crema di balsamic vinegar
  • 0,5 Pc. Lemon fruit juice
  • 4 tsp Crème fraîche with herbs
  • 4 tsp Trout caviar

Orange Chilli Butter:

  • 100 g Soft butter
  • Chilli flakes
  • 1 Pc. Grated orange peel
  • 1 Pc. Orange fruit juice
  • 1 packet Orange zest
  • Salt and pepper

Ciabatta:

  • 500 g Wheat flour
  • 300 ml Water
  • 7,5 g Yeast
  • 10 g Salt
  • 15 ml Olive oil

Salmon – orange – tartare with beluga lentils:

  1. Let the lentils simmer in water for about 20-30 minutes. When cooking, they release color pigments into the cooking water. 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 saucepan, add 1 tbsp butter, melt, mix well and season with crema di balsamico, pepper and salt. To let it cool down.
  2. Remove the skin from the salmon fillet and cut the meat into very small pieces. Peel and fillet an orange, also cut into pieces, add to the salmon and mix together with the shallot, the caviar cream and half a tablespoon of walnut oil. Season to taste with pepper, salt and a squeeze of lemon. Marinate in the refrigerator for at least 2 hours, or better overnight.
  3. 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.
  4. Place a small dessert ring in the center of the plate. Put a layer of lentils on the bottom and fill with the salmon tartare. Spread another layer of 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. If you want, you can also serve Parmesan or Pecorino chips as a decoration (simply grate cheese, put small heaps on a baking sheet and bake the heaps in the oven for about 10 minutes at 180 degrees).
  5. Pour the sauce around the dessert ring and distribute it evenly. Peel off the dessert ring and serve. Warm ciabatta baguette is served with it.

Orange Chilli Butter:

  1. Beat the butter until creamy, then season with the chilli flakes, the orange zest, the orange juice and salt and pepper. Pour the butter into a mold and chill.

Ciabatta:

  1. Prepare a pre-dough from 150 g wheat flour, 140 ml water and 1 1/2 g yeast and leave to stand at room temperature for 12-16 hours covered with plastic wrap. The next day, knead the pre-dough and all remaining ingredients vigorously for 8-10 minutes. Oil the dough and cover with plastic wrap and let rise for 45 minutes.
  2. Then fold the dough three times at intervals of 45 minutes several times and turn the top down. Cover the dough with foil again before each resting time. Then place the dough in a bed of flour and divide into 2 loaves of bread. Do not knead anymore, if necessary just gently pull into shape. Place the two pieces of dough on a baking sheet and cover with foil and let rise for another 90 minutes. Preheat the oven to 230 degrees and slide the baking sheet in, pour approx. 30 ml of water onto the bottom of the oven, close the door, switch off the oven. Wait 2 minutes and switch the oven on again. Bake at 230 degrees for 30 minutes.
Dinner
European
salmon tartar on beluga lentils in orange sauce, served with ciabatta and orange-chili butter

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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