Filter
Reset
Sort ByRelevance
MATHIEUDAIGLE
Pigeon fillet with lentils and grapes
Wild pigeon fillet baked with shallot, thyme and grapes served with Puy lentils, balsamic cream, roquefort and basil.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minMain dishsoft goat cheese, onions, three-color peppers, garlic, (olive oil, minced meat, Provencal, potato slices,tartlet with paprika and goat cheese
-
35 minMain dishbacon patches, ketjapmarinademanis, sambal, beef broth cube, quick-cooking rice, oil, leeks, turmeric,rice with spicy bacon patties
-
35 minMain dishbasmati rice, onion, traditional olive oil, mild Indian curry paste, frozen fodder kale bunches, frozen garden peas, brown lentils in tin, tomato cubes, herbal broth of powder, pappadum natural, Mango Chutney,lentil curry with pappadums
-
20 minMain dishchicken broth tablet, green bean, sugarsnap, pea, White rice, yellow rice, olive oil, turkey fillet, spring / forest onion, lemon juice, mustard,rice salad with green vegetables and turkey
Nutrition
705Calories
Sodium23% DV560mg
Fat60% DV39g
Protein92% DV46g
Carbs12% DV37g
Fiber44% DV11g
Loved it