Fillet the salmon trout, but do not skin it, and pull out the side bones with tweezers. Separate the two fillets cleanly. Place one fillet skin side down in an appropriately sized dish.
Mix salt with sugar and pepper and sprinkle over the fillet. Coarsely chop the dill with the stalks and sprinkle over the top. Drizzle with cognac and season with the ground coriander and pepper.
Place the second fillet, seasoned in the same way, skin side up on top. Cover with foil and marinate in the fridge for at least 48 hours. During this time, turn the fillets twice.
Using a fillet knife, cut the fillets into diagonally thin slices. Serve with 2-3 small red onion rings, a lime or lemon fillet.

Cut the cheese into large cubes and arrange on 2 plates. Cut the pepperoni pepper and wild garlic into very small pieces, cut the onion into rings and place on top with the olives and rosemary.
Drizzle with oil.

Puree all ingredients in a blender, arrange in soup plates and garnish each with a dollop of sour cream and fresh mint.

Place the chickpeas in cold water, preferably overnight, then strain and boil with fresh water for about 1 hour until soft, strain again and leave to cool. Purée in a mixer of food processor with the oil, salt, walnuts and lemon juice until creamy. Chill in the fridge.

Remove the stalks from the tomatoes, wash and cut into small cubes and place in a bowl. Cut the avocados in half, remove the pit, remove from the skin, dice and add. Pluck the basil, chop roughly and add. Season everything with salt and pepper and gently mix in.
Divide the mixture one between 4 dessert plates with the help of a round food ring and press down lightly with a spoon. This should take on the form of a small tower. Finally, dice the salmon and spread it over the top, then carefully lift off the ring and garnish with lime and basil.
Serve with fresh baguette or warm potatoes. A few drops of cold-pressed linseed or olive oil for smoothness can also be added, as well as some mustard sauce.

Remove the stalks from the tomatoes, wash and cut into small cubes and place in a bowl. Cut the avocados in half, remove the pit, remove from the skin, dice and add. Pluck the basil, chop roughly and add. Season everything with salt and pepper and gently mix in.
Divide the mixture one between 4 dessert plates with the help of a round food ring and press down lightly with a spoon. This should take on the form of a small tower. Finally, dice the salmon and spread it over the top, then carefully lift off the ring and garnish with lime and basil.

To make the dressing, mix the orange juice with the balsamic vinegar, honey and walnut oil. Season to taste with salt and pepper.
Coarsely chop the walnuts. Peel and fillet the oranges. Coarsely crumble the goat's cheese. Clean, wash and drain the lamb's lettuce and place in a bowl.
Mix loosely with all the ingredients and arrange in small bowls.

Roughly chop the sauerkraut and place in a bowl. Wash the apples, peel them if necessary, core them and chop them. Clean, wash and roughly grate the carrots. Cut the peaches into small cubes. Add everything to a large bowl, mix with the cabbage, season well with honey, olive oil, salt and pepper and serve.

Remove the stalks from the tomatoes, wash and slice. Halve the avocado, remove the stone, lift out of the skin and cut into thick strips. Cut the mozzarella into slices and arrange in a circle on plates. Drape the basil leaves between them, season with salt and pepper and drizzle with the oil and balsamic vinegar.