Dry marinated salmon with fried black lentils, Greek yogurt and puntarelle
ante-salmone-1
Dry marinated salmon with fried black lentils, Greek yogurt and puntarelle
INGREDIENTS for 4 people
- 300 gr of black beluga lentils;
- 600 gr of fresh salmon;
- 200 gr of Greek yogurt;
- 200 gr of chicory;
- frying oil;
- salt;
- dill;
- 500 gr of granulated sugar;
- 500 gr of fine salt;
METHOD
Place the salmon slice on a baking tray, on top place the dill and baking paper. Mix salt with granulated sugar and spread it on the paper. Marinate in fridge for two days. After soaking the beluga lentils overnight, drain and dry them. Meanwhile, heat the oil to 160 degrees and then fry the lentils.
PLATING
Place the salmon slices with Greek yogurt quenelles, salted chicory and fried lentils, with a few leaves of dill.
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Correlati
24/06/2020
24/06/2020