Green lentil ragout and smoked egg
Green lentil ragout and smoked egg-
- Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt.
- Let it cook like this for about 20-25 minutes.
- Verify the cooking. Drain the lentils and keep the cooking gravy.
- Reduce the gravy with some already cooked lentils and mix the whole, so to obtain a smooth, covering sauce.
- Sweat the bacon dice with minced onions, carrot and celery dice in a buttered frying pan.
- Cook 5 minutes with a lid (covered), add some reduced lentil gravy and cook another 5 minutes. Keep it warm.
- Cook water with some vinegar in a very large saucepan.
- Break each egg in a ramekin and pour them delicately, one-by-one, in the boiling liquid. The egg white will coil around the egg yolk. Count about 3 minutes per egg.
- Verify the cooking by touching with a finger. Withdraw each egg with a skimmer and put them in ice-water. If you have a smoking room, smoke each egg 10 minutes in cold smoke. Store it.
- Boil half of the shallots in a frying pan with port wine. Pour the meat gravy in. Keep 1/3 of this sauce.
- Mix the cooked lentils with the rest of the sauce. Add the minced parsley, a tip of minced garlic, a hazelnut-small piece of butter and the truffles. Adjust the seasoning.
- Reheat the egg in a saucepan with hot water. Withdraw it delicately, drain it precautiously and season it.
- Place the ragout in the middle of the plat, an egg on top of it, the truffle slices around it. Sprinkle with salt flower. Serve warm with truffle sauce.