Ingredients
For 4 people
- 120 g cooked Green Puy Lentils
- 10 g flour
- 1 egg
- 40 crayfish
- Cherry tomatoes
- Salt, pepper
Vegetable brunoise:
- 40 g carrots
- 40 g zucchini
- 40 g red bell pepper
- 40 g fennel
- 10 cl olive oil
- 4 borage flowers
- Basil
- Thyme
Pea cream:
- 10 cl white stock
- 80 g cream
- 80 g blanched peas
- Salt, pepper
- 4 fresh mint leaves
Instructions
- Poach the crayfish in boiling vinegar water for 3 minutes. Cool and shell. Reserve 4 heads for decoration. Cut and sauté the vegetable brunoise in olive oil and thyme, season.
- Make the blinis: mix the cooked green Puy lentils, flour, salt, pepper in a blender, and add the egg while mixing by hand. Cook the blinis in a non-stick pan the size of the stainless steel rings you will use for assembly.
- Blanch the peas for 1 minute in boiling water, cook them with white stock and cream, blend, add mint leaves, and strain through muslin to obtain a smooth velouté.
To finish
- Assembly: put the blinis at the bottom of the ring, the well-tamped and seasoned vegetable brunoise with basil and olive oil, and the crayfish in a circle. Surround with pea cream. Decorate with cherry tomatoes, basil, thyme, and borage flowers, and keep chilled.