Green lentils and chanterelle terrine
From the one star french chef Patrick Asfaux
Cooking time :
Total time :
Green lentils and chanterelle terrine (for 6 persons) :
- 200 grams (nearly ½ lb) green lentils (only washed)
- 1 onion (peeled and cut into small cubes)
- 1 green sweet pepper + 1 red sweet pepper, seedless and cut into small cubes
- 1peeled tomato, seedless and cut into small cubes
- 150 grams (1/3 lb) small chanterelles, washed with a soft brush and without the toe
- Table salt, black pepper freshly grounded
- Thyme, 1 bay leaf
- Colza oil
- Balsamic vinegar
Add the lentils and let them cook during 2 minutes but after the first 10 minutes, season them (add salt and black pepper). Strain them when cooked and let them cool down.
2) In the meantime, pour 1 soupspoonful oil into a casserole pan and when hot, add the green and red pepper cubes and the onion cubes and after 5 minutes the tomato cubes, salt and black pepper, then cover with a lid and let cook without any colour for another 5 minutes. Strain them and keep the juice.
3) Pour 1 soupspoonful oil into a frying pan and a « nut » of butter and sauté the small chanterelles into it, season with salt and black pepper, then drain and keep the juice
Now blend :
Pour, in a large salad bowl, 2 soupspoonfuls of balsamic vinegar, 1 of colza oil, salt, black pepper, the 2 juices you have kept ; stir well then add the chanterelles and the vegetable cubes and the lentils. Stir well with a spoon and taste (correct the seasoning if necessary).
On each individual dish, mould (in a small metal circle) and compact the mixture, top with a chanterelle or use a large dish for a convivial meal, served onto the middle of the table.