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:
- 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.
- 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.
- Dice the salmon. Marinate with the teriyaki sauce for 60 minutes.
Coat with the sesame seeds. - 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.