Salmon Poached in Spice Broth with Orange Sauce

Soften the lentils in a saucepan with enough vegetable soup, then drain. Cook the long grain rice in salted water until al dente, drain and rinse. In a saucepan, melt 1 tbsp of butter, add the long grain rice again and cook with the lid closed , at a low temperature in about 15 minutes. Before serving, mix the lentils and the long grain rice.

Peel the piece of fresh ginger. Put the fish stock in a saucepan with 1/2 liter of water and add the Szechuan pepper, star anise, cinnamon stick and ginger.

Let everything boil once, then reduce the heat. When the stock has a heat of max. 70 °C (you can check with a meat thermometer), put in the fish fillets and simmer for about 10- 15 minutes.

For the orange sauce, remove the peel from the shallots and chop them. Squeeze the juice from 2 oranges. Sauté the shallots in a saucepan with 1 tsp. butter, add the orange juice and boil it a little bit. Strain about 100 ml of the poaching stock through a sieve and add it. Bring to the boil briefly and thicken with 1 tbsp cold butter, folding in the butter in small pieces with a whisk. Wash the remaining orange in hot water, dab dry and grate a small amount of peel. Remove the peel from the orange with a kitchen knife so that there is no white skin left on the flesh and remove the fruit fillets. Add the orange peel and the fruit fillets to the sauce form and season with salt, pepp.

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