Creamy lentils with 'foie gras' and walnuts caramel
A recipe proposed by the chef of the restaurant “Carré Buffet” located in Saint-Galmier, Loire.
Sophie Carret
Sophie Carret
A recipe proposed by the chef of the restaurant “Carré Buffet” located in Saint-Galmier, Loire.
Medium
Preparation: 45 min
Cooking: 20 min
4 servings
Ingredients
100 g green lentils
3 bay leaves
1 pinch of coarse salt
20 cl liquid cream
4 tbsp. traditional caramel
6 tbsp. walnut wine
10 walnuts in shells
4 thin slices of bacon
4 slices of fresh ‘foie gras’
20 cl liquid cream (whipped cream)
Salt, pepper, paprika, chives
Directions
Cook the green lentils in boiling salted water. Add fresh bay leaves and coarse salt. Drain and add 10 cl of liquid cream and cooking water to obtain the consistency of a creamy soup. Rectify the seasoning if necessary and keep warm (double boiler). In a saucepan, pour the traditional caramel and add the walnut wine. Let reduce until you get a syrup. Cook the ‘foie gras’ and deglaze it with the walnut wine / caramel mixture.
Put the creamy soup in a coffee cup and add a hint of whipped cream. Arrange on the plate the ‘foie gras’ and broken walnuts.
Sprinkle with the walnut wine and caramel mixture.
And decorate with grilled bacon slices assembled on a wooden pick, sprinkled with paprika.
