John Myers
Contents
show
Oriental Lentils with Espuma, Black Cod and Sour Cream Ice Cream
The perfect oriental lentils with espuma, black cod and sour cream ice cream recipe with a picture and simple step-by-step instructions.
Espuma
- 250 g Lentils yellow
- 50 ml Vegetable oil
- 1 Pc. Lemongrass stick
- 0,5 Pc. Onions
- 2 Pc. Garlic cloves
- 10 g Fresh ginger
- 1 Pc. Turmeric
- 1 Pc. Cinnamon stick
- 0,75 tsp Coriander
- 0,75 tsp Black pepper
- 0,75 tsp Cumin
- 1 Msp Asafetida
- 1 Pc. Chilli pepper fresh
- 0,25 tsp Dried chilli
- 2 Pc. Bay leaf
- 5 Pc. Peppercorns
- 3 Pc. Pimento
- 600 g Creme fraiche Cheese
- Lecitin powder
- Lime
- Salt and pepper
Black Cod
- 160 g Black Cod
- Salt
Sour Cream Ice Cream
- 300 ml Cream
- 20 g Vanilla sugar
- 3 pinch Salt
Oriental lentils
- Peel the ginger and cut into small cubes. Garlic through garlic press, lemongrass in one piece. Crush the cumin, coriander and chilli in a mortar.
- Chop the onion and sauté in the oil. Add ginger and lemongrass and fry with it. Add the mustard seeds until they start to burst, briefly sauté the remaining spices & garlic. Stir in the lentils and roast them until they are coated with the oil.
- Pour 0.5 liters of water, bring to the boil and simmer on a low flame until the lentils start to disintegrate.
- Mix in the red lentils and season with salt to taste. Cooking time: approx. 50 minutes
Espuma
- Reduce everything to 1/4 until 175 ml of liquid remains. Add 125 g butter and letzitin powder, salt, pepper and possibly a little lime, froth up with a hand blender and serve immediately.
Black Cod
- Fillet the pieces, salt and fry them.
Sour Cream Ice Cream
- Mix everything together and place in the ice cream maker. Serve immediately.
Facebook Comments