Ingredients lentils
- 200 g mountain lentils from the Albula Valley
- 1 onion
- 20 g rapeseed oil
- 20 g dark balsamic
- 20 g black salsify puree
- 1 l vegetable bouillon
- 1 bunch of chives
Preparation lentils
Soak the lentils in water for 4 hrs. Brunoise the onion. Sauté in rapeseed oil. Add the lentils and cook briefly. Pour in the bouillon and cook until soft. The liquid should have almost completely evaporated from the pan. Place the lentils in a shallow dish and drizzle with the dark balsamic. Leave to evaporate and absorb for 10 mins. Serve: Heat up the lentils together with the black salsify puree. Season to taste once more, add the finely chopped chives and serve.
Ingredients black salsify puree
- 5 black salsify
- 1 l water
- salt
Preparation black salsify puree
Wash, peel and finely chop the black salsify. Cook in salted water until soft and then puree.
Ingredients fermented black salsify
- 2 black salsify
- 200 g water
- 4 g salt
- apple cider vinegar
- rapeseed oil
- fleur de sel
Preparation fermented black salsify
Thoroughly wash and peel the black salsify. Thinly slice and place in brine (2%). Before serving, remove from the brine, allow to drain and marinate with the rapeseed oil, cider vinegar and fleur de sel.
Ingredients fermented leek jelly
- 10 leeks
Preparation fermented leek jelly
Juice the leeks. Add 3% salt to the weight of the juice. Vacuum-seal in a vacuum bag and leave to ferment at room temperature for 5 days. Add 1 g of vegetarian gelatine for every 100 g of liquid. Bring to the boil and pour into a shallow baking tray. Refrigerate.
Ingredients sweet & sour prunes
- 50 g prunes
- Pickle-Fond:
- 100 g water
- 50 g sugar
- 50 g apple cider vinegar
- 2 bay leaves
- 5 juniper berries
Preparation sweet & sour prunes
Bring the pickling stock to the boil and pour over the prunes. Leave to plump up overnight.
Ingredients germinated/crispy lentils
- 50 g mountain lentils
- 50 g sunflower oil
- salt to taste
Preparation germinated/crispy lentils
Soak the lentils in water for 24 hrs. Then drain the water. Leave the lentils to stand overnight in a sealed container. Then rinse and return to the container. Repeat this step for three days. Once the lentils have reached the desired level of germination, drain well and fry in oil at 160°C. When the lentils turn golden brown, scoop them out and leave to drain on kitchen paper. Season with salt straight away.
Garnish with chickweed.