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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