Ingredients for the lentil taco
- Allow 230 g of well-cooked lentils to cool completely, and squeeze out in a cloth.
- 130 g isomalt
- 80 g egg white
- Salt
- 20 g dried and crumbled sliced bread
To prepare the lentil taco
Blend all the ingredients in a Thermomix at 50 °C to form a smooth paste. Spread over a baking tray using a circular template 10 cm in diameter and bake for 5-6 minutes at 160 °C. Immediately after baking, place the tacos in a mould to achieve the typical taco shape and leave to cool. Alternatively, hang them over a saucepan handle.
Ingredients for the trout tartare
- 200 g trout fillet, skinless and boneless
- Olive oil
- Fleur de sel
- Lime zest
- Green chilli sauce
To prepare the trout tartare
Cut the trout into small cubes and season to taste with the other ingredients.
Ingredients for the coriander cream
- 100 g Greek yoghurt
- 1 avocado
- Juice of 1 lime
- 10 g coriander
- Salt
To prepare the coriander cream
Blend all the ingredients to form a smooth paste, season to taste.