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.