Tomato Jelly with Watermelon, Quail Egg and Salmon Tartar

Cut the tomatoes and whisk with saffron vinegar, gin and 1/2 untreated lemon, juice, season with salt, cayenne pepper and sugar, on a kitchen towel (or fine sieve) form and drain the juice. It should be collected 300 ml of tomato juice.

Soak the gelatin in cold water, let it melt and add it to the tomato juice. Season again and leave to cool. Cut the salmon into 3 mm cubes, mix with shallots, celery and basil and season with 1 tbsp Tabasco, lime oil, olive oil, a tiny bit of salt, cayenne pepper, juice of one lemon and sugar. Cut baguette bread into very thin slices and toast in a tiny bit of olive oil until golden brown on both sides. Dry on a kitchen towel and season. Cut watermelon and dried tomatoes into 3 mm fine cubes, divide evenly in white wine glasses and fill up with the tomato jelly. Arrange the seasoned tartar on the bread slices. Make the quail eggs 1 minute and 50 seconds, quench in cold water and remove the shell. Arrange 2 eggs on each tartar, garnish with small lettuce leaves and chives.

Preparation of dried tomatoes: blanch tomatoes, peel, quarter and remove seeds. Place on a baking sheet, season with salt and pepper, sprinkle with a tiny bit of thyme and rosemary and drizzle with olive oil. Place two cloves of garlic on the baking tray. Cook the tomatoes in the hot oven at 80 °C.

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