Salad of Lentils, turbot and gelatin of Bock Rossa 5 luppoli

Recipe ingredients:

(for 4 people)

Salad of Lentils of Castelluccio di Norcia
120 g of dried lentils of Castelluccio di Norcia i.g.p.
1 cl of extra virgin olive oil
A fresh spring onion
Salt to taste
Pepper to taste

Seared turbot
80 g of skinless turbot fillet

Gelatin of Bock Rossa 5 luppoli
3 dl Bock Rossa 5 luppoli
A sheet of gelatin

Finishing
Grated zest of one lemon

Preparation:

Salad of Lentils of Castelluccio di Norcia
Boil the lentils of Castelluccio di Norcia, cool them in a bowl and season with a brunoise of onion, salt, pepper and extra virgin olive oil.

Seared turbot
Cut into strips and blanch the fillet of turbot.

Gelatin of Bock Rossa 5 luppoli
Slightly reduce of 1/3 the Bock Rossa 5 luppoli, add the gelatin sheet, let the mixture cool and cut into cubes.

Presentation:

Place the salad of lentils of Castelluccio di Norcia in the pot, lie above the lozenges of turbot fillets, top with the diced getalin of Bock Rossa 5 luppoli and grated lemon zest.