Lentil Veloute with Quail Crepinette

Soak the lentils in cold water for one night. Soak the pork net well in a baking dish with enough cold water for one night. Preheat the oven to 180 °C (convection oven 160 °C ).

For the lentil veloute Remove the peel from the shallot and garlic and chop them. In a saucepan with 1 tbsp butter, sauté the shallot and garlic, extinguish with the white wine and make almost completely. Drain the soaked lentils, add them to the saucepan, pour in the chicken stock, add the bay leaf spice and soften the lentils for about 1 hour. In the meantime, remove the peel from the celery and carrot and cut them into fine cubes. Clean and rinse the leek and also cut into fine cubes.

In a frying pan with 1 tbsp butter, sauté celery and carrot, add leek a little later. Rinse thyme, shake dry, pluck the leaves and chop finely.

When the lentils are soft, remove the bay leaf spice. Add whipped cream, crème fraîche and truffle juice to lentils form. Blend lightly with a kitchen blender to make a soup that is not quite fine. Stir in thyme and sautéed diced vegetables and season vigorously with balsamic vinegar, salt and freshly ground pepper.

For the quail crepinette Remove the skin from the shallot, chop and sauté in a saucepan with 1 tbsp butter until translucent. Extinguish with port wine and cognac and boil by 2/3. Add the bacon, meat and liver of the quail

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