Black Beluga Lentils, Preserved Tomato, Port Wine Sauce
Serves 2

Ingredients we need:
For the Preserved Tomatoes
 1 piece plum tomato medium sized
 1 sprig fresh thyme finely picked
 1 tablespoon extra virgin olive oil
 1 tablespoon coarse kosher salt
 ½ teaspoon fresh pepper from the mill
For the Black Beluga Lentils
 ½ cup / 100 grams black beluga Lentils can substitute with green lentils
 3 cups / 600 ml chicken stock store bought or fresh
 2 tablespoons apple wood smoked bacon small diced
 1 tablespoon celery stalks small diced
 1 tablespoon carrots small diced
 1 tablespoon shallots finely diced
 1 piece garlic, glove finely diced
 1 sprig fresh thyme chopped, use leaves only
 1 small piece bay leave
 1 teaspoon extra virgin olive oil
 1 tablespoon sherry vinegar
 1 tablespoon coconut milk
 1 tablespoon fresh chives finely sliced
 coarse kosher salt, season to taste
 fresh black pepper from the mill, season to taste
For the Port Wine Sauce
 ½ cup / 120 ml port wine
 ½ cup / 120 ml sherry vinegar
 1 tablespoon / 15 grams butter (cold)
For the Salmon
 2 x pieces 8 oz salmon fillet, skin on
 2 tablespoon aji panca pepper paste
 1 tablespoon extra virgin olive oil
 2 table spoon coarse kosher salt

For the Garnish
 1 tablespoon micro greens for garnish
Let’s cook it…

Step 1 - Make the Preserved Tomatoes
1. Heat up the oven-broiler to low temperature (about 284 degrees Fahrenheit / 140 degrees Celsius).
2. Wash the tomato and pat them dry with a paper towel.
3. Cut the tomato in half lengthwise and remove the stem with a small paring knife.
4. Transfer the tomatoes halves (skin side down) onto a metal tray.
5. Sprinkle the tomatoes with salt and pepper, then drizzle some olive oil over it.
6. Then transfer the tomatoes to the oven-broiler and let them slowly cook for about 18-20 min.
7. Remove the tomatoes from the oven and let them cool.
Step 2 - Cook the Black Beluga Lentils
1. Please check cooking instructions on Lentil package if needed to soak in cold water overnight or not.
2. If no overnight soaking is required, then just rinse the dry lentils in cold water and strain, then set
aside.
3. In a medium saucepan add the bacon and cook until the fat has rendered. About 2 minutes.
4. Add the garlic, celery, carrots, shallots, thyme and bay leave and cook for about 1-2 minutes.
5. Add the Lentils and cook while stirring for about 1 minute
6. Add the 2 cups of chicken stock first; and then simmer on medium heat for about 18-20 minutes.
7. If needed then add some more chicken stock until the lentils are tender but not overcooked.
8. Remove the Bay leave and discard.
9. Add the sherry vinegar, extra virgin olive oil and coconut milk.
10. Season to taste with salt and fresh black pepper from the mill.
11. Add the Chives and stir.
Step 3 – Lets make the Port Wine Sauce
1. In a medium size sauce pan bring the port wine to a boil.
2. Lower the heat and simmer until reduced to half. (about 5 min)
3. Add the sherry vinegar and simmer until reduced to half, resulting of a syrupy consistency. (About 5
min)
4. Slowly adding cold butter cubes to the port wine sauce. Use a small whisk so the results of a very nice
shiny and velvety sauce. Set aside
Step 4 - Roast the Salmon
1. Heat up the oven to 160 degrees Celsius / 320-degree Fahrenheit.
2. In a bowl stir together the Aji Panca pepper paste and the olive oil.
3. Season the Salmon with coarse kosher salt and place the salmon (skin side down) onto a metal tray.
4. Then brush (only the flesh side) of the Salmon with the Aji Panca pepper paste-olive oil mixture.
5. Then let the Salmon rest to marinate in room temperature for about 30 min.

6. In a cold non-stick pan, place the salmon (skin side down) and cook on the stove top at medium heat,
for about 5 min. This will result of a nice crisp skin.
7. Then transfer the Salmon (skin side down) to a meatal tray layered with a metal wire and then cook in
the oven for about 8 -10 minutes (depending on the Salmon fillet thickness) by 320 degree Fahrenheit
8. Check the internal Salmon temperature (via a meat temperature thermometer reader), it should read
130 degrees Fahrenheit which is medium cooked.
9. Remove the salmon fillets from the oven and let is rest for 1 minute then transfer to a small tray
layered with paper towel to absorb any access liquid.
Step 5 - Finish the Dish
1. Spoon some lentil ragout into the center of the serving dish or bowl.
2. Spoon some port wine sauce around the lentils.
3. Place the salmon fillet (skin side up) into the lentils.
4. Place one half piece of preserved tomato next to the salmon fillet.

Happy “Home” Cooking inspirations by Chef Anton
Egger

Ingredients we need:
Soup:
o 2 tablespoons unsalted butter
o 1 table spoon onion, small diced
o 2 cups / 300 grams green peas, frozen
o 2 cups / 400ml vegetable stock, homemade or store-bought
o 4 medium pieces fresh mint leaves
o pinch coarse kosher salt
o pinch black pepper from the mill
Garnish:
o 4 tablespoons smoked ham, (sliced and then cut into fine strips)
o 2 slices white toast-bread, cut into small cubes
o 1 table spoon red radish, (sliced and then cut into fine strips)
o 1 tablespoon Italian parsley, chopped or sliced
o 1 tablespoon extra-virgin olive oil

Let’s cook it…

Step 1 - Make the Croutons
o Heat up the frying pan with ½ table spoon butter over medium heat.
o Add in the bread cubes
o Continue cooking and stirring until the bread becomes crunchy and golden brown. Then remove
from stove and set aside.
Step 2 - Prepare the Smoked Ham
o Heat up the frying pan with ½ table spoon butter over medium heat.
o Add in the smoked bacon strips
o Continue cooking and stirring until the smoked ham becomes crisp but not brown. Then remove
from stove and set aside.
Step 3 - Prepare the Green Peas
o Set a pot of water to boil on the stove
o Prepare a large bowl of ice water nearby.
o Remove the peas from the freezer, and drop them into the pot of boiling water.
o Let the peas come to a boil (takes 1-2 minutes), then quickly strain the peas through a kitchen
colander / strainer and transfer peas to the bowl of ice water.
o Leave the peas in the ice water for 1-2 minutes. Drain peas well in a colander and set aside

Step 4 - Cook the Soup
o Heat the oil in a saucepan and melt 1½ table spoon butter over medium heat until foamy.
o Add onions and cook, stirring, until softened, about 3-4 minutes.
o Add green peas, vegetable stock and mint leaves, bring to a boil and cook for 3-4 minutes.
o Remove from stove and transfer the pea soup to a kitchen blender and blend, starting at the
lowest speed and increasing to high, until very smooth, about 1-2 minutes.
o Season with salt and pepper. “Et Voila” our soup is ready to plate…
Step 5 - Plate the Pea Soup
o Pour the pea soup into a deep serving dish bowl.
o Spoon the croutons and smoked ham randomly onto the soup.
o Sprinkle some of the parsley and the red radish strips.
o Sprinkle with some extra virgin olive oil
o Add a few round of fresh black pepper from the mill. Enjoy

Happy “Stay Home” Cooking inspirations by Chef
Anton Egger

For Vegetarian: Remove the Apple Smoked Bacon and replace the heavy cream with coconut milk

Ingredients we need
For the Beans
o 1 cup / 200 grams mixed dried beans (soaked in water overnight, drained and rinsed)
o 4 slices apple smoked bacon, small diced
o 1 tablespoon butter
o 1 tablespoon white onion, small diced
o 1 tablespoon fennel, small diced
o 1 tablespoon carrot, small diced
o 2 cloves garlic, finely chopped
o 3 cups / 700 ml chicken or / vegetable stock
o 2 sprigs fresh thyme
o 1 piece bay leaf
o ½ cup / 120 ml heavy cream / replace with coconut milk for vegetarian option
o pinch coarse kosher salt
o pinch freshly ground pepper
For the Mashed Potatoes
o 1 pound / 450 grams golden baby potatoes
o 1 sprig fresh thyme
o 1 piece bay leaf
o small pinch ground nutmeg
o 1 cup / 240 ml heavy cream / or milk
o 3 tablespoons butter
o 1 large pinch coarse kosher salt
Garnish
o 1 tablespoon italian parsley, chopped
o 1 pinch maldon sea salt flakes
o 1 dash extra virgin olive oil

Let’s cook it
Step 01 - Soak the Beans overnight
o Soak the beans in 3 cups of water / 600 ml overnight.
o Next day drain the beans and rinse under cold water, then set aside.
Step 02 - Cook the Beans
o Heat up a large casserole over medium-high heat.

o Add the bacon and cook / render stirring occasionally, until the bacon is nicely crisp, about 2-3
minutes.
o Add the butter, fennel, onion, carrot, garlic and cook, stirring occasionally, for about 3 minutes.
o Add the drained beans and stir, add the chicken/or vegetable stock, bay leaf and thyme and
bring to a gentle simmer over medium-high.
o Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface,
cook for 40-45 minutes or until beans are tender.
o Remove from heat, and let sit for 20-25 minutes.
o Stir in cream and bring to simmer; cook for another 5 minutes, remove from heat and discard
the fresh thyme and bay leaf.
o Season with kosher salt and fresh ground black pepper to taste.
Step 03 - Make the mashed potatoes:
o Wash the potatoes and then place the potatoes with the skin, into a large pot, add the bay leaf,
sprig of fresh thyme, and salt, and cover with cold water.
o Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20
minutes.
o Drain and let potatoes over cool for a 1-2 minutes.
o Peel (wearing a glove or spike the potatoes on a fork to protect hand from hot potatoes).
o Pass the peeled potatoes through a ricer or food mill into a large bowl.
o Heat up the cream and butter in a small saucepan.
o Add the hot cream / (or milk) and butter liquid to the mashed potatoes and season with salt and
ground nutmeg.
o Mix together with a spoon and we are ready to serve.
Tip: Add more cream (or milk) if you prefer a thinner mashed potato.
Step 04 - Serve the Bean stew
o Spoon the bean stew into serving bowls
o Top bean stew with fresh chopped parsley, maldon sea salt and drizzles of extra virgin olive oil.
o Serve the mashed potatoes on the side. Enjoy!
Happy “Stay Home” Cooking inspirations by Chef
Anton Egger