Lentils caviar. 250 g of black lentils; 2 cloves of garlic; 1 onion; 3 grated tomatoes; 1 branch of thyme; 10 g choricero pepper; 100 ml of cognac; 10 g squid ink; Fish stock; 1 bouquet garni
Hazelnut chopped. 5 cloves of garlic; 50 g hazelnuts; tablespoon parsley; Bread (optional)
Squid. 12 small squid; tired in sheets
Brussels sprouts. 12 Brussels sprouts
Lentils caviar. Make a good stir fry with the vegetables and finish with the tomato. Dry well. Add the garni bouquet and the ink. Incorporate the cognac and reduce. Add the lentils to start cooking. Gradually add the fumet so that they are not very watery. Season.
Squid and tired. Clean the squid of its interiors. Separate bodies and tentacles. Make small incisions in the squid's body and mark on the pan. Bake the tired between two trays at 150 ° C until crispy.
Brussels sprouts. Clean the cabbage from the outer layer and cook them for a few minutes in water with plenty of salt (English). Cool in water and ice. Beautify and brown in a pan with oil.
Hazelnut chopped. Confit the garlic in the oil. Fry the rest of the ingredients. Pestle in a mortar or in an American glass. Incorporate the lentils at the end of cooking.
Finish / Presentation
Serve the lentils together with the chiseled squid, the tired and the Brussels sprouts.
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