Spring Cabbage Tart with Soy Sauce & Mustard Topping and Marinated Orange Salmon

Preparation

Wash the oranges. Finely grate the rind of one orange and use a zester to cut off very thin strips of the other orange’s rind. Squeeze the oranges. Wash and finely chop the parsley. Stir together the salt, sugar, pepper, parsley, orange gratings and 2 tablespoons of naturally brewed soy sauce and pour it into a flat dish. Dip the salmon in the mixture until coated on all sides, cover and leave overnight to marinate.

Sieve the flour and add the baking soda. Use a hand whisk to combine the quark, olive oil and 1 tablespoon of naturally brewed soy sauce. Gradually add the water until you have a smooth and firm pastry mixture. Wrap it in cling film. In the meantime, quarter the spring cabbage after removing the outer leaves and stem. Cut the cabbage into thin strips, wash them and spin them dry. Peel and finely chop the shallot, wash the cherry tomatoes and halve them.

Mix the cream, cream cheese, Dijon mustard, 4 tbsp. naturally brewed soy sauce and egg yolk together well. Roll out the pastry, which is enough to fill two tart cases or soufflé dishes  of approx. 11 cm in size, on a slightly floured surface. Grease the case or dish, cover with pastry and form an approx. 2 cm high edge. Use a fork to prick holes in the pastry so that it doesn’t rise when cooked. Put the vegetables onto the pastry and mix them up. Pour the cream mixture on top and cook in a pre-heated convection oven at 200 degrees centigrade for 30 minutes. The filling should be entirely solid. Remove the salmon from the marinade, dab dry, cut into fine slices and serve with the tart.