Soufflée Egg // Beluga lentils // Ham Foam
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
BELUGA LENTILS
Olive oil
Shallots
Garlic
Lenses
Salt pepper coriander
HAM FOAM
400ml strong ham stock
100g cream fraiche
3 gelatin
Possibly salt
0.5g xanthan gum
SOUFFLATED EGG
Per person an egg
1 pinch of salt
WILD HERBS SALAD
Colorful herbs
Smoked oil
Sushi vinegar
Salt pepper.
Beluga lentils
Shallot the onions and the garlic finely, cook in olive oil, add the lentils a little with the meat, add the vegetable broth and cook. Drain, store the stock. When serving, warm up a little bit with tomato extract and stir in lentils. Season with salt and pepper
Ham Foam
Fry the boil, add cream fractions and dissolved gelatine to xanthan and fill in an isi bottle. For serving, it should be warm, so keep in a pot of warm water.
Soufflated egg
Beat the egg whites, half fill in a small baking dish, press the trough, cover the egg yolk and cover the rest of the egg whites
Stir in the oven at 80 degrees for 8 minutes.
Dressing from oil vinegar and spices and marinate the salad.
