French recipe 2 : Green lentil salad, seaweed tartare, cockles, avocado
Welcome for this second article of french gastronomy.
For this recipe you will need to :
Cooking and preparing lentils :
- Organic green lentils ........................ 120g
- Chicken broth ................................... 160g
- Extra virgin olive oil .......................... 1 table spoon
- Broccoli ............................................. 1/4 of bouquet
Cooking and preparing cockles :
- Cockles ............................................. 800g
- Shallot .............................................. 1 piece
- White wine ........................................ 200g
- Bouquet garni ................................... 1/2
Garnish
- Avocado ........................................... 1 piece
- Broccolini ............................................ 1/4 of bouquet
- Olive oil
- Flower of salt
Finish
- Seaweed tartar shallot lemon
Cook the lentils in twice their volume of hot poultry broth, for 17 minutes. Mix lentils with grated broccoli, olive oil and flower of salt.
Unstitch cockles, cook them like mussels with the white wine and bouquet garni. Get rid when they open.
Open avocado, peel and preserve with olive oil to avoid blackening. Cook the broccolini (after cooking, cool in a large volume of ice water).
Arrange the lentil mixture in the bottom of the plate, then dress the shells nicely, avocado chips, broccolini and some seaweed tartare.
Good luck and see you soon for the next French recipe !