2 cups of fresh peas (300g)
10 thin slices of ginger (50g)
Salt and black pepper to taste
100g of smoked salmon
2 sprigs of tarragon
1 tablespoon of sesame seeds (10g)
Olive oil
100g of tuna
3 cardamom pods
4 rose limes, peeled
1 cup of wild rice (120g)
1 bay leaf
1 medium carrot, coarsely chopped
1 tablespoon of butter (20g)
2 cups of fresh peas (300g)
10 thin slices of ginger (50g)
Salt and black pepper to taste
100g of smoked salmon
2 sprigs of tarragon
1 tablespoon of sesame seeds (10g)
Olive oil
100g of tuna
3 cardamom pods
4 rose limes, peeled
1 cup of wild rice (120g)
1 bay leaf
1 medium carrot, coarsely chopped
1 tablespoon of butter (20g)
1
Cook the peas in water with five slices of ginger and salt until tender, about 15 minutes
2
Set aside some peas for garnish and blend the rest to a ralied consistency
Strain and season with salt and black pepper. Reserve
3
Cube the smoked salmon into 3-4mm pieces
Add part of the chopped tarragon and sesame seeds, salt, black pepper, and olive oil
Mix well and reserve in the refrigerator
4
Repeat the process with the tuna, substituting sesame seeds for cardamom
5
Blanch the lime peels by plunging them into boiling water, then immediately into an ice bath. Reserve
6
Cook the wild rice in water with bay leaf and carrot until tender, about 30 minutes or when it starts to open up
Drain excess water
7
Melt the butter with a thread of olive oil in a pan
Add part of the finely chopped lime peels and let it infuse
Then add the cooked wild rice and stir-fry
Season with salt and black pepper, then reserve
8
Place the wild rice in the center of the plate, forming a pyramid
Shape balls with the tuna and smoked salmon tartars and place them over the rice
Carefully pour the pea coulis around the rice
Garnish with whole peas, lime and ginger strips, and olive oil.
