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Cooking Recipe Video : Green lentil ragout and smoked egg

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Restaurant: Le Clos des Cimes

Chef: Régis Marcon

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4.1/ 5 - 9 votes - 99,771 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Green lentil ragout and smoked egg Green lentil lentil ragout ragout and and smoked
Recommended wine with the dish:
Bordeaux rose
Difficulty level:
Cooking recipe viewed:
99,771
Cooking Recipe Preparation time
  • Preparation time: 40 minutes
  • Cooking: 40 minutes
Cooking Recipe Ingredients
  • 0.44 lbs. green lentils (from Puy)
  • 1 onion, stinged with a clove
  • 1 thyme twig
  • 2.1 pints meat bouillon
  • 1 carrot, mid-sized, cut in small dice
  • 2.1 oz. celeriac cut in dice
  • 1 onion cut in dice
  • 1.4 oz. butter
  • 2.8 oz. bacon
  • 1 garlic clove
  • 1 tea spoon minced parsley
Sauce:
  • 2 hacked shallots
  • 0.42 cups port wine
  • 0.84 cups fowl gravy, lightly bound
  • 1 tbsp. black truffles, minced
  • 0.7 oz. butter
Poached eggs:
  • 4-6 eggs, extra fresh
  • 0.21 cups vinegar
  • Salt, pepper, salt flower
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. 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.
  2. Let it cook like this for about 20-25 minutes.
  3. Verify the cooking. Drain the lentils and keep the cooking gravy.
  4. Reduce the gravy with some already cooked lentils and mix the whole, so to obtain a smooth, covering sauce.
  5. Sweat the bacon dice with minced onions, carrot and celery dice in a buttered frying pan.
  6. Cook 5 minutes with a lid (covered), add some reduced lentil gravy and cook another 5 minutes. Keep it warm.
  7. Cook water with some vinegar in a very large saucepan.
  8. 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.
  9. 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.
  10. Boil half of the shallots in a frying pan with port wine. Pour the meat gravy in. Keep 1/3 of this sauce.
  11. 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.
  12. Reheat the egg in a saucepan with hot water. Withdraw it delicately, drain it precautiously and season it.
  13. 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.
Restaurant
Name:
Le Clos des Cimes
Phone:
+33 4 71 59 93 72
Website:
www.regismarcon.fr
Address:
Larsiallas
City:
St Bonnet le Froid
Country:
Fr
Overview:
"In order to find Regis Marcon’s "Le Clos des Cimes", you have to mount the valley again until Saint Bonnet le Froid, his native village. If it happens to be a beautiful morning in autumn, you might find Regis Marcon in the forest enjoying one of his passions: the mushrooms! This chef really wants to understand the nature and its products…and thus prepares the most subtle compositions. According to Regis Marcon, there is a close similarity between the cuisine and painting. The two of them search their inspiration in the history as well as the territory and both are looking for a perfect equilibrium of tastes, forms, and colors."
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