Salmon tartare on pears and beans under bacon

Ingredients for 4 servings:

• 250 g salmon fillet(s), fresh
• 150 g green beans, fresh or frozen
• 8 slices of bacon
• ½ pear(s), ripe and sweet
• 1 shallot(s), finely diced
• 2 spring onions, including the green part, in fine rings
• 2 tbsp fruit vinegar
• 1 tsp blossom honey
• 1 egg yolk
• 3 tbsp rapeseed oil
• 1 tsp lemon juice
• ½ lemon(s), organic, grated peel
• 1 tbsp soy sauce
• Tabasco, some dashes
• 1 tbsp, heaped butter
• n. B. Salt and pepper from the mill
• some sea salt, fine
• ½ tsp savory, shredded or fresh and finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 19 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 59 minutes

Low German cuisine “Drei-Punkt-Zero” from Fiefhusen

Preparing the beans: Blanch the beans in plenty of boiling salted water for about 5 minutes, then plunge into cold water and drain in a colander. Using a sharp knife, cut diagonally into thin slices/strips and set aside. Preparing the pears: Wash and halve the pear. Peel the required half, halve again, and remove the core, stem, and blossom end. Then cut into thin strips. Melt the butter in a pan over medium heat and toss the pear slices in the butter for one to two minutes, then remove with a slotted spoon and set aside. Preparing the vinaigrette: Combine the vinegar, honey, rapeseed oil, egg yolk, and savory in a bowl and whisk or blend thoroughly until you have a smooth vinaigrette. Season to taste with salt and freshly ground pepper. Preparing the bacon: Fry the breakfast bacon in a grill pan over high heat without any additional fat until crispy, turning frequently. Drain on kitchen paper and set aside. Making the salmon tartare: Using a REALLY SHARP knife, finely dice the salmon, about 3mm across. It should still be slightly chunky. Peel the shallot and finely dice it. Place both in a bowl and mix with lemon juice, lemon zest, soy sauce, and Tabasco. Season to taste with salt and freshly ground pepper. Drain any liquid that runs through a sieve. Arrange and serve: Layer the beans, pears, and spring onion rolls on a presentable plate. Divide the tartare into four pieces and halve each quarter again, shape into a ball with wet hands, and serve. Now add the bacon slice and pour the vinaigrette over the pears, beans, and bacon. Finally, grind a little freshly ground black pepper over the entire plate. Done. A dry white wine or a bitter North German pilsner goes wonderfully with this. As a side dish, we serve crusty black bread with butter (pumpernickel is also fine). For a more Mediterranean touch, try fresh, warm ciabatta or flatbread.