Ingredients

  • Black lentil 200 gr
  • Fish broth 500 gr
  • Boiled potatoes 500 gr
  • Water 250 gr
  • Cream 250 gr
  • Cream of lemons q.s.
  • Organic Extra
  • Virgin Olive Oil q.s.
  • Wine vinegar q.s.
  • Salt q.s.

Procedure

  1. Start by preparing a fish stock by putting Organic Extra Virgin Olive Oil, water, fish bones, celery, carrot and onion, and boil for at least 1 hour.
  2. After that, cook the lentils in it until they are tender but not flaky. Meanwhile, prepare the creamed potatoes by whipping the previously boiled potatoes and gradually adding Organic Extra Virgin Olive Oil and cream and hot water until a creamy consistency is achieved.
  3. Adjust the flavor with salt and a touch of vinegar to balance the flavors.
  4. Allow the creamed potatoes to cool. Plate by starting with a thin layer of lemon cream on the bottom of the plate.
  5. Add a layer of creamed potatoes on top of the creamed lemons. Finally, arrange the lentils on top of the creamed potatoes.

EXTRA VIRGIN OLIVE OIL PAIRING

An evo Biancolilla (Sicily – Palermo) with a medium intense fruitiness that goes well with the black lentil goes well with this dish. Definitely herbaceous oil with hints of almond tomato and artichoke. Spicy and bitter notes of medium intensity those green with yellow highlights, medium-high fluidity.