Love salmon with eroticizing vegetables

Soak the lentils in cold water for approx. 2 hours.
Remove the green from the fennel bulb, remove the strings and stalk and cut into very fine cubes (prunoise). Peel the onion, celery root and yellow turnip and cut into very fine cubes.
Make a tea from the damiana leaves. Cook the soaked lentils and finely chopped vegetables with a little salt in the tea until soft (approx. 30 minutes).
Heat a pan, add the olive oil, dip the salted, boned salmon fillets on the skin side in a light coating of flour, shake off and fry over a medium heat until golden brown. Turn briefly and leave to stand for a minute before serving. The salmon should be slightly glazed in the middle. In a small saucepan, beat the egg yolks with the white wine, salt and cream over steam until frothy.

Dressing:
Arrange the lentils in the center of the warmed plate, place the salmon on top with the skin side up and spoon the horseradish foam over the lentils. Decorate with the green of the fennel bulb and half a lemon

Tip: You can also prepare this dish with local fish.