“Proposal from chefs Hélène Chazal and her daughter Anne Ramanoel, Hôtel de la Poste and Champanne – Hôtel La Sapinière – Brioude”
-
Sushi with lentils and salmon
Ingredients for 4 people:
- – 150g of green Puy lentils
- – 5 sprigs of fresh coriander
- – 1 knob of ginger
- – 1 egg yolk
- – 1 dl sunflower oil
- – raspberry vinegar
- – 1 shallot
- – 1 sheet (5 grams) gelatin
- – 200g smoked salmon
- – 4 sheets of Nori seaweed (special for sushi)
- – 2 cooked carrots
- – soy sauce, salt, pepper, olive oil
Cook the lentils for 25 minutes with the stems of fresh coriander, the leaves of which you have reserved. Prepare the mayonnaise with the egg yolk, oil and a little raspberry vinegar. Add a small knob of very finely chopped ginger, the shallot and the chopped coriander leaves.
Carefully drain the lentils, incorporate the sheet of gelatin softened in cold water, thicken with the flavored mayonnaise. Season lightly. Book cool.
On a small bamboo mat (if not on a piece of film) lay a sheet of Nori seaweed. Cover this sheet completely with the slices of smoked salmon. At the bottom of this sheet, spread a small amount of lentils across the width. Place a few carrot sticks in the middle of the lentils. Gently roll up the bamboo mat to form a sausage of approximately
4cm in diameter. Repeat the operation as many times as you want sushi. Book cool.
To serve, carefully slice the sushi. Serve with a vinaigrette of olive oil, soy sauce and raspberry vinegar.
