Lentil Salad, Carrot Soup, Trout Carpaccio
Prep Time45 minutes mins
Cook Time30 minutes mins
Rest Time12 hours hrs
Total Time13 hours hrs 15 minutes mins
Servings: 5 people
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. Red Onion
- 1 tsp Capers
- 0,5 Pc. Lemon
- 3 tbsp Olive oil
- 1 tsp Dried parsley
- Salt
- Pepper
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.
Serving: 100g | Calories: 188kcal | Carbohydrates: 15.9g | Protein: 6.3g | Fat: 11g