Salmon tartare with Le Puy green lentils

Gastronomy - Published on17 September 2018 0 commentaire(s)

Every week, find the recipe of Léa which highlights the products of Velay. Land of specialties and gastronomy, the Velay offers a wealth of specialties to enjoy. Feel free to redo these recipes at home, we give you all the little secrets of our chef ...

Ingrédients :

  • 120g of Le Puy green lentils
  • fresh salmon
  • 1 slice of smoked salmon
  • 1 shallot
  • 1 yellow lemon
  • 1 green lemon
  • 1 orange
  • Mustard
  • Dill
  • Pickle
  • Cider vinegar / Oil
  • Salt / Pepper

Recette :

Cut the fresh salmon and smoked salmon into cubes. Finely chop the shallot and gherkins.

Reduce the juice by one to two oranges. Cook the lentils.

In a bowl, pour 2 teaspoons mustard, a little apple cider vinegar. Mix and add the oil little by little. Season with salt and pepper and then add cold lentil vinaigrette.

In a bowl, mix the reduced orange juice with a little olive oil and the juice of half a lemon. In a salad bowl, mix the two salmon, the gherkin and the shallot.

Add half of the orange juice mixture. Add lemon zest, lemon and orange, half a lemon juice and chopped dill. Season.

In a circle, arrange the salmon tartare. Add the lentils on the top.

Then decorate the plate with the rest of orange sauce and citrus zest.

 

Recipe offered by Sabarot Wassner SA

 

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