Lentil Bouillion and Sea Scallops with Bacon - Strasbourg , Alsace, France

 francais english deutsch
Strasbourg
Recipes


Choucroute and Kougelhopf, bäckeoffe and sueri nierli, wädele and lewerknepfle - even if you are a connaisseur of French cuisine you are lilkely to be entering unfamiliar territory when you settle down with a glass of muscat or Crémant d’Alsace to study a
 The hotels 4 Stars
 Back to results
Regent Contades
-53% 205.00,00 > 99.00 €

Regent Petite France
-44% 265.00,00 > 155.00 €

A La Cour D'alsace
-16% 119.00,00 > 107.00 €

HOSTELLERIE LE MARECHAL
95.00 €

All hotels 4 Stars 
 The hotels 3 Stars
Hotel-restaurant Diana & Spa
-44% 95.00,00 > 64.00 €

Hotel Hannong
-43% 78.00,00 > 65.00 €

Hotel Le Colombier
-42% 98.00,00 > 70.00 €

Hostellerie Saint-barnabe
-40% 91.00,00 > 75.00 €

All hotels 3 Stars 
 The hotels 2 Stars
Hotel Saint Ulrich
-44% 85.00,00 > 50.00 €

Hotel Esplanade
-38% 55.00,00 > 38.50 €

Hotel Arc En Ciel
-36% 70.00,00 > 45.00 €

Hotel Du Parc
-30% 50.00,00 > 42.00 €

All hotels 2 Stars 
Lentil Bouillion and Sea Scallops with Bacon

  From the restaurant "A LA BARRIERE" in La Wantzenau 

  Ingredients to serve 4 people 
250 g of green lentils from Puy
50 g of duck fat
1 thick slice of smoked bacon
2 carrots
1 onion spiked with cloves
1 bouquet garni
2 onions
4 soup spoons of red wine vinegar
10 cl of crème fraîche
16 sea scallops
16 thin slices of smoked bacon
60 g of snipped chives

  Preparation 
Mince the onions and carrots and half-cook them in the goose fat.

Add the blanched lentils, some water, salt and plonge the bacon and the bouquet garni into the bouillion.

Cook for 1 to 1 1/2 hours, stir the bouillion and add the red wine vinegar. Roll the sea scallops in the bacon and panfry over a hot flame. Reduce with the cream.
Into soup dishes, pour the lentil bouillion, sprinkle with the cream, place the sea scallops on top and sprinkle with chives.
top
 Back to results
FAQ | legal information | site map | contacts | Booking conditions | Policy of confidentiality| Links