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Lentils cromesquis with porcini coulis
l'Essentiel
Easy - 30 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 30 min
- Cooking time : 40 min
- Recipe family : Impress your guests!
- Cost : €25.90
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Coulis de cèpes 750 g | €25.90 |
Ingredients (4 servings)
CROMESQUIS :
- 100 g (3.5 oz) of lentils
- 15 cl (½ cup) of poultry broth
- 15 cl (½ cup) of cream
- 20 g (0.7oz) of Borde porcini coulis
- 1 egg
- Breadcrumbs
JUICE :
- 10 cl (½ cup) of duck juice
- 5 cl (¼ cup) of cream
- 5 g (0.2 oz) 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.
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