Millefeuille of green lentils and smoked carp with Grana Padano cheese
300 g of smoked carp 200 g of lentil purée 200 g of Grana Padano, grated 250 ml of single cream 6 eggs Walnut oil Balsamic vinegar reduced by 50% Fresh coriander and chervil
Lentil flan: Mix the purée and then incorporate the cream and the eggs. Adjust the seasoning. Pour about 1 cm of the mixture in well-buttered ramekins. Cook for 20 minutes at 90°. Place on one side.
Preheat oven to 180°. Sprinkle the grated cheese on a sheet of parchment paper so as to obtain discs with 5 cm diameter. Place in an oven. When the cheese has become golden brown, take out of the oven and allow to cool. Cut some thin slices of smoked carp and put aside in a cool place.
Dressing: Place the cold lentil flan at the centre of each plate. Add a few slices of smoked carp, a Grana Padano crisp and, finally, a further layer of smoked carp slices and another crisp.
Drizzle with walnut oil and balsamic vinegar and place a twig of chervil and coriander on top. Finally add a crumbled disc of Grana Padano. The dish must be dressed at the last minute and accompanied by a dry, flowery white wine.