Lean crudo, orange bigarade, pumpkin seeds & smoked tea

30 minutes on the clock for an easy and powerful recipe. That's what Sarah Chougnet-Strudel offers at Regain with her lean crudo, followed by orange bigarade, pumpkin seeds and smoked tea.

serves 4

Preparation time: 20 min

Cooking time: 8 min

500 g skinless, boneless lean fillet
2 bigarade oranges
125 g pumpkin seeds
5 g smoked tea
10 cl olive oil
2 cloves garlic
grated ginger
Salt
Flower of salt
Purple mustard greens

1 - Salt the lean meat for 5 min, then rinse and leave to dry in the fridge.

2 - Lift the orange segments, then cut into small triangles.

3 - Infused oil: grate two cloves of garlic and the equivalent amount of ginger and sauté in oil, then infuse with smoked tea. After 10 min, strain the oil through a tea strainer.

4 - Pumpkin seed pur&e acute;e: roast pumpkin seeds for 8 min in an oven at 160°C (th. 5-6). Mix with oil and salt to make a purée, and keep a few to decorate the plate.

5 - Presentation : cut the lean meat into fairly thick slices, sashimi-style. Place the pumpkin seed purée on the bottom of a plate, then place the fish slices on top, followed by the orange triangles. Top generously with infused oil, then fleur de sel, a few pumpkin seeds and, finally, mustard greens.

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