Braised Leeks, Beluga Lentils and Belper Tuber

Summary

Ingredients

Ingredients for the lentils:

• 150 g belua lentils
• 2 glasses poultry stock
• 1 carrot (s)
• 1 onion (s)
• 50 ml white wine (can be taken from the large bottle)

Ingredients for the Beurre Blanc:

• 4 shallot (s)
• 250 g butter
• 1 large bottle (s) white wine

Ingredients for the leek:

• 5 leek (s)
• 1 teaspoon turmeric powder
• 1 tablespoon black cumin
• 3 tablespoon olive oil
• butter

Ingredients for serving:

• 50 g crème fraîche
• 1 pomegranate
• 1 tablespoon sunflower oil
• Cheese (Belper Knolle)
• salt and pepper
• 1 tablespoon lemon juice

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Instructions

1. Peel the carrot and onion and cut into small cubes. Heat the sunflower oil in a pan and sauté the carrot and onion in it. As soon as these are nicely seared, deglaze with a sip of the white wine and let it boil down, put the rest of the white wine aside. When the wine has almost boiled off, add the lentils and fry briefly. Then fill up with the stock and let it boil. When all the liquid has boiled away, season the lentils with salt and pepper. These are now ready.
2. For the beurre blanc, peel and chop the shallots. Then sweat in a saucepan with a little sunflower oil and deglaze with white wine again and again until the bottle is empty. As soon as the last liquid has almost boiled off, add the butter and let it melt. Then puree and, if necessary, season with salt. This is then also ready.
3. Note: If you prepare the Beurre Blanc, don`t be surprised that it becomes a little firmer as it cools down. It liquefies again when heated again.
4. For the leeks, preheat the oven to 220 ° C. Wash the leek and cut it off at the top and bottom, leaving 5 round sticks of equal length. Then halve this lengthways and place on a baking sheet. Then season with olive oil, turmeric, black cumin, salt and pepper. Then put the leek in the oven for about 20 minutes.
5. As soon as the 20 minutes are up, take the leek out briefly and put a little bit of butter on each half of the leek (ideally prepare 10 small slices of butter and store in the refrigerator). Then put the buttered leek in the oven for another 2-3 minutes. Then this is ready.
6. Put the creme fraîche in a bowl, add a little salt and lemon juice and stir.
7. Put the leek on the plate, pour the lentils and beurre blanc over it and rub the fresh Belper tuber over it. Put the creme fraîche aside and decorate everything with pomegranate seeds.
8. Kevin prepared this recipe as a starter on Friday, February 19th, 21st on the program “Das Perfekt Dinner” - Day 5 from Frankfurt.