Lentil Salad with Fried Shrimps

1 tsp mustard

salt

black pepper from the mill 5 tbsp olive oil, cold pressed 8 fresh crayfish tails

10 g clarified butter

1/2 lemon, juice of 1/2 bunch flat-leaf parsley a small bit of frisée lettuce for garnish 1. Soak lentils for 30 min. Drain, place in a saucepan and cover well with water. Peel onion, lard with bay leaf and clove, and add to saucepan as well. Peel garlic cloves, rinse culinary herbs. 1 clove of garlic and the kitchen herbs to the lentils form. Bring everything to a boil and simmer at low temperature for 30 minutes.

Clean and rinse the carrot, leek and celery, cut all the vegetables into very small cubes and blanch for 1 minute. Drain lentils, remove onion, garlic and kitchen herbs. Mix lentils with the diced vegetables. Stir vinegar through with mustard, salt, black pepper and 4 tbsp oil. Pour the marinade over the lentil salad and infuse.

Break the shrimp out of their shells, leaving the tails on. Make a small back cut to remove the black strands of intestine. Heat clarified butter with the remaining oil in a frying pan. Fry shrimp briefly on each side. Sprinkle with a little juice of one lemon. Squeeze the remaining clove of garlic over the shrimp, season lightly with salt and season with pepper. Rinse parsley, shake dry, chop finely and sprinkle over shrimp to finish.

4. rinse the frisée lettuce, shake well dry and toss together.

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