For 4 people
For 4 people
Rinse the lentils and cook them in boiling salted water for about 20 to 25 minutes until tender but still slightly firm. Drain and set aside.
In a salad bowl, prepare the vinaigrette by mixing the raspberry vinegar, walnut oil, balsamic vinegar, chopped shallot, salt, and pepper. Add the cooked lentils while still warm and mix well.
Prepare the breading by mixing the flour and pine nuts in a bowl. Cut the white puddings into thick slices.
Beat the egg yolk in a bowl. Dip each slice of black pudding into the egg yolk and then into the flour and pine nut mixture.
Heat a little oil in a frying pan. Brown the breaded black pudding slices for 2 to 3 minutes on each side, until golden brown and crispy.
Arrange the warm lentils on serving plates and place a skewer of breaded white pudding on each plate.
Serve immediately.
Login
