Ingredients (serves four):

Cauliflower:

  • 200 g cauliflower
  • approx. 6 g sea salt

Lentils:

  • 250 g black beluga lentils
  • Salt, freshly ground pepper
  • 1 tablespoon ground cumin
  • Juice of ½ lemon
  • 3 tablespoons olive oil

Salmon:

  • 200 g best salmon fillet
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon each of white and black sesame seeds
  • Fresh coriander 

Black lentil bowl

Preparation:

  1. Divide the cauliflower into florets. Place in a large glass jar with a screw-on lid. Add the salt and pour in the water, covering everything. Screw the lid on loosely and leave at room temperature for 5-7 days. Then put it in the fridge and let it marinate for another week.
  2. Cook the lentils al dente in unsalted water over a medium heat for about 25 minutes. Drain and season to taste with the salt, pepper, cumin, lemon juice and olive oil. If possible, leave for an hour and season again.
  3. Dice the salmon. Marinate with the teriyaki sauce for 60 minutes.
    Coat with the sesame seeds.
  4. Arrange the lentils in a bowl. Take the cauliflower out of the stock and arrange on top of the lentils. Top with the salmon cubes and sprinkle with fresh coriander. Serve.


Tip: Make larger quantities of fermented vegetables to always have in stock. They will keep in the fridge for months. Salmon skin is also a true delicacy. Salt the skin and bake in the oven at 180 °C for about 30 minutes. Then serve with the lentil bowl.