Lentils cromesquis with porcini
- Easy - 30 Min
- Variety: Porcini
- Difficulty: Easy
- Preparation time: 30 min
- Cooking time: 40 min
- Recipe family: Impress your guests!
Recipe offered by the Borde culinary experts
SHOPPING LIST
INGREDIENTS (4 SERVINGS)
Cromesquis
- 100 g of lentils
- 15 cl of poultry broth
- 15 cl of cream
- 20 g of Borde porcini coulis
- 1 egg
- Breadcrumbs
Juice
- 10 cl of duck juice
- 5 cl of cream
- 5 g of Borde porcini coulis
PREPARATION
- Soak the lentils one day in advance before cooking. Blend the lentils.
- Add the poultry broth and the cream until getting a purée consistency. Add the porcini coulis. Blend once again.
- Lay the mixture in a small boudin shape with a piping bag then freeze them.
- Prepare the juice by reducing the duck juice by half. Add the cream and porcini coulis. Reduce again. Set aside.
- Once the boudin frozen, soak them in an egg mixture then in chapelure. Do it twice.
- Then fry the cromesquis at 160°C.
- Arrange and serve.