Trout Tartare and orange lentils

For the vinaigrette: Orange an orange, 3 tablespoons of olive oil, salt and pepper.

Peel the onions and shallots; Rinse and pour the lentils in a saucepan with 2 l of water, the bouquet garni, the nut, onions and shallots.

Bring to a boil and simmer for 20-25 minutes: lentils should be cooked but firm.

Set aside onions, shallots and bouquet garni.

Prepare the vinaigrette by mixing the oil, vinegar, salt and pepper.

Peel remaining shallots, tritatelo egg collection and cucumbers, add the herbs and stir.

Cut the trout fillets into pieces and mix them with the previously prepared with lemon juice and a tablespoon of vinaigrette.

Drain the lentils and when done in a salad bowl with the rest of the vinaigrette.

Now prepare the Orange vinaigrette: check out the orange zest and make a killing in the juice; saute the zest for 5 minutes in boiling water, drain and dry.

Mix the olive oil, the juice and orange zest, salt and pepper.

Whip the cream, add salt and pepatela; grease the inner walls of Tine 4 of 8 cm in diameter, appoggiatele at the center of each plate and fill with the trout tartare.

Cover with the warm lentils and smoothed the surface of the mold.

Cut the fillets of smoked trout plate.

Remove the die set, surrounded each with slices of tartar trout, mashing a while?, and pour the Orange vinaigrette all around.

Decorate the surface with a little cream and sbriciolatevi over a tarragon leaf.

Served fresh.