Ingredients for 4 servings

For the salmon trout tartare:

• 200 g salmon trout fillet, skinned and deboned
• salt
• fresh lemon juice
• a small bouquet of parsley
• a small bouquet of chives
• half a small chili chopped
• olive oil

For the fennel-cucumber salad:

• 120 g fennel, thinly sliced
• 80 g cucumber peeled into ribbons
• 2 tbs. olive oil
• ½ tbs. freshly squeezed lemon juice
• salt

For the garnish:

• 0.4 kg cucumber, 0.16 kg of it peeled into ribbons, the rest juiced
• 2 pcs Granny Smith apple, 0.1 kg of it cut into batons, put aside in ice cold lemony water until serving, the rest juiced
• 3 tbs. olive oil
• 1 tbs. lemon juice
• a hint of balsamic vinegar
• a pinch of salt

For serving:

• 4 tsp. salmon eggs
• 40 g green apple cut into batons
• edible flowers
• fennel leaves

Preparation:

Chop the salmon trout fillets into tiny cubes, season with salt, chopped green herbs and chili. Add olive oil and fresh lemon juice and mix thoroughly. In another bowl, mix the thinly sliced fennel and the cucumber ribbons and season with the ingredients.

Arrange the green salad and spoonfuls of the salmon trout tartare on the plate and decorate with salmon eggs, edible flowers and fennel leaves.

Ingredients for 4 servings

For the zucchini “spaghetti”:

• 120 g zucchini sliced into long, thin “spaghetti” with a mandoline slicer
• salt
• freshly squeezed lemon juice
• olive oil

for the confit egg yolk:

• 4 egg yolks
• oil

for the ricotta dumplings:

• 120 g ricotta
• 2 tbs. grated parmesan
• salt
• nutmeg
• 150 g semolina

for frying:

• 1 tbs. butter
• a few sage leaves

for the garnish:

• 3 tbs. pearl barley
• salt
• olive oil
• a small bouquet of parsley
• 0.1 kg Swiss chard
• salt
• oil
• fresh chili chopped

for the beurre blanc:

• 1 pc. medium-sized carrot, peeled and sliced
• 1 pc. medium-sized parsley root, peeled and sliced
• 1 pc. medium-sized red onion, peeled and sliced
• half a glass of dry white wine
• 2 tbs. white wine vinegar
• 1 tbs. freshly squeezed lemon juice
• 2 tbs. butter
• salt
• 0.5 l water

For serving:

• edible flowers

Preparation:

Prepare the dough of the ricotta dumplings the previous day. Salt the ricotta, season with ground nutmeg, add the parmesan, mix, divide into 12 equal pieces and form dumplings. Coat the dumplings in semolina and store in the fridge for the night.

Also the previous day, put the egg yolks in a bowl and cover with oil heated to 60°C. Put the bowl in the oven preheated to 60°C for two hours. Remove from the oven, cool and store in the fridge.

The next day, prepare the beurre blanc. Add the vegetables, the white wine vinegar, the white wine and a bit of salt to the water, boil and reduce to 150 ml. Strain into a small pot and set aside.

Put the Swiss chard in boiling salted water for half a minute, cool in ice cold water, squeeze and set aside.

Cook the pearl barley in salted water until crisp. Strain, season with oil, lemon juice and chopped parsley and add salt if necessary.

Season the zucchini “spaghetti” with the ingredients. Heat the strained vegetable stock, add the cubes of butter and boil for a few seconds.

Fry all sides of the ricotta dumplings in butter in a pan, adding a few sage leaves. Put the Swiss chard leaves to the pan and stir them until warm. Meanwhile, arrange the zucchini “spaghetti” and the pearl barley on the plates. Place the Swiss chard leaves in the middle, put the egg yolks on top and arrange the ricotta dumplings on the plate. Put a few spoonfuls of beurre blanc around the dish and decorate with edible flowers.