Pigeon fillet with lentils and grapes

Name: pigeon fillet with lentils and grapes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 shallot; 200 g dried puy lentils; 3 twig fresh thyme; 250 g seedless red grapes; 3 el mild olive oil; 2,5 el crema di balsamic; 7,5 g fresh basil; 4 wild pigeon fillet; 2 el unsalted butter; 1 el extra virgin olive oil; 150 g Roquefort

Wild pigeon fillet baked with shallot, thyme and grapes served with Puy lentils, balsamic cream, roquefort and basil.

Ingredients

Directions

Bring a pan with plenty of water to the boil.
Halve the shallot and add to the boiling water with the lentils and the thyme. Cook the lentils in about 25 minutes until al dente.
Meanwhile, cut the rest of the shallots. Halve the grapes.
Heat the mild olive oil in a large frying pan and fry the shallot and the rest of the thyme for 3 minutes. Add the grapes and fry them for 3 minutes.
Drain the lentils, remove the shallot and thyme and add them to the fried shallot and grapes.
Scoop the crema through and season with salt and pepper. Keep warm on low heat. Cut the basil coarsely.
In the meantime, dry the pigeon fillets dry with kitchen paper. Sprinkle with salt and pepper to taste.
Heat the rest of the olive oil and the butter in another frying pan and put the meat in the pan when the fat is no longer bubbling.
Fry the fillets in approx. 4 min. Turn them halfway. Leave to rest for 3 minutes.
Sprinkle the lentils with the extra virgin olive oil and crumble the cheese over it. Sprinkle with the basil. Serve the pigeon fillets with the lentils.