Cod cheeks with dijonnaise sauce and lentils

Name: Cod cheeks with dijonnaise sauce and lentils
Ingredients: 800 g Green lentils; 15 Egg yolks; 100 ml Gastrique; 1 kg Butter; 250 ml cream (reduced); 2 kg cod cheeks; 2 red onions (finely chopped); 2 Tomatoes; cooking butter; Parsley; splash of gastrique; Pepper and salt

This dish was made by Ciro's in Antwerp and is suitable for 10 people.

Ingredients

800gGreen lentils

15Egg yolks

100mlGastrique

1kgButter

250mlcream (reduced)

2kgcod cheeks

2red onions (finely chopped)

2Tomatoes

cooking butter

Parsley

splash of gastrique

Pepper and salt

Preparation

Cook the green lentils for about 30 minutes in salted water.
Drain and cool the lentils under cold running water.
Clarify the butter.
For the sauce, place the egg yolks and gastrique over low heat.
Whisk until the mixture starts to thicken.
Gradually whisk in the clarified butter until the mixture reaches the desired thickness.
Then add the reduced cream with mustard and season the dijonnaise sauce with salt and pepper.
Sauté the chopped onion and lentils in butter.
Deglaze with gastrique.
Brown the cod cheeks in butter.
Finish cooking them for 5 minutes in an oven at 155°C.