Lentil Ingredients:
Peel the carrots and parsley root and chop into small pieces. Boil lentils and water in a saucepan. Add Buddha’s Hand lemon and let it simmer for 3 minutes. Remove the salt and set aside.
Add dashi (Japanese fish stock available in Asian stores), crushed garlic, and port wine. Then cook the lentils. Finally, season with a little lemon juice to taste.
Tomato Salad Ingredients:
Peel the onions and cut into cubes, squeeze the garlic and fry together with the onions in a large frying pan in vegetable oil.
Cut the cake into cubes and add it to the onions. Burn until the bread is crunchy. salt.
Cut the tomatoes into small pieces, put them in a bowl and add the clean lettuce. Add olive oil and mix with toasted bread and onions just before serving.
Zander Ingredients:
Divide the zander and leave the rind side to dry.
Cut a few fingers from the lemon of Buddha’s hand, separate a few whole large fingers from the fruit and fry in a frying pan with vegetable oil. Add the peel side of the fish, fry and stir until cooked through.
Wash the leeks, cut them lengthwise and boil them in salted water. Then twist like pasta with a fork into small nests.
Arrange everything on the plates. Decorate the lentils with twisted balls and decorate the plate with the shape you want, such as figs or flowers.
