Do you know bottarga ? Offered to the trendiest tables in Rome and Milan , this delicacy made up of salted and dried mullet eggs can upgrade a pasta dish , a sandwich , a salad and even boiled eggs to make dishes. simply aristocratic.
And the best can be found (necessarily) at Petrossian , which offers all new recipes for the start of the school year (Caspian , smoked with Timut berries , flavored with black truffle , €31). The most chic caviar house in Paris reveals its recipe for lentil salad with bottarga , simple and delicious...
More information on petrossian.fr
Ingredients to shop
For 4 people :
300g Beluga lentils
4 eggs
200 g young shoots
1 poutargue
3 tablespoons of olive oils
2 tbsp vinegar
1 teaspoon of mustard
Salt, ground pepper
Preparation
Rinse the lentils, place them in a large saucepan with three times their volume of cold unsalted water (salt toughens the lentils) and cook for 20-25 minutes.
Drain , then run them under running cold water to stop the cooking.
Bring a pot of water to the boil, carefully add your eggs and cook on low boil for 6 minutes then immerse them in cold water.
Rinse your young shoots. In a salad bowl, prepare the vinaigrette by mixing mustard , vinegar and olive oil, add salt and pepper according to your taste.
Add the young shoots and the lentils to the salad bowl. Mix.
Grate thin slices of bottarga using a mandoline or a sharp knife.
Gently peel your eggs.
Arrange the lentils and young shoots on your plates, add the slices of bottarga and an egg per person, finish with a turn of the pepper mill and a pinch of salt.
Serve immediately.
Also discover the carrot cake recipe from Rose Bakery and how to cook vegetables in the oven tortilla style
© Aimery Chemin
