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Red Bell Pepper Flan with Green Lentils
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Recipe Information
Source:
Rovers Restaurant, Seattle, Washington

Serves/Makes:4

Ingredients
  • Flan:
  • 3 red bell peppers
  • 2 eggs
  • 1/3 cup (80 ml) cream
  • Lentils:
  • 1 tbsp (15 ml) extra virgin olive oil
  • 1 shallot, chopped
  • 1 rosemary sprig, chopped
  • 1 garlic clove, chopped
  • 1/2 cup (125 ml) lentils
  • 1 cup (225 ml) vegetable stock
  • Sauce:
  • 1 tbsp (15 ml) butter
  • 2 bunches rosemary, chopped
  • 6 shallots, sliced
  • 1 cup (225 ml) white wine
  • 1 tbsp (15 ml) heavy cream
  • 6 oz (168 grm) butter, cut into cubes
Preparation
  • Flan:
  • Preheat oven to 300 degrees (150 C.).
  • Over open flame, roast bell peppers until skin is charred black. Peel off the skin and remove the seeds, and puree in blender.
  • Mix 1/2 cup (125 ml) of puree with eggs, and add cream.
  • Butter 4 souffle molds, place molds in baking pan, pour bell pepper appareil into souflle molds and fill a baking pan with hot water to reach halfway up the molds.
  • Cover tightly with foil and bake in oven about 15 minutes.
  • Lentils:
  • Heat olive oil in a skillet. Add shallot, garlic, and rosemary, and sweat for 2 minutes.
  • Add lentils and stock.
  • Bring to a boil and cook until lentils are tender, about 25 minutes.
  • Season to taste.
  • Sauce:
  • Heat butter in skillet, sweat the shallots and rosemary about a minute.
  • Add white wine and reduce by 3/4.
  • Add cream, reduce again by 3/4.
  • Incorporate butter slowly with a whisk, one cube at a time.
  • Strain sauce.
  • Assembly:
  • Arrange lentils on one end of a plate in a circle.
  • Unmold souffle underneath lentils and spoon sauce around souffle.
  • Serve hot.
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