City Palate

The Entertaining Issue - November December 2017

Elk and Sprouted Lentil Tartare
Elk_and_Sprouted_Lentil_Tartare_with_Red_Lentil_Hummus

Sept/Oct 2015

From Chef Jamie Harling, Rouge Restaurant

Sprouted Lentils:

1/2 c. beluga lentils (at specialty food stores)

1 c. water

In a bowl, cover the lentils with water, cover the bowl with cheesecloth and let soak overnight. The next morning, strain the lentils and let them sit at room temperature, in a dark place, covered with cheesecloth, rinsing 2 to 3 times a day until sprouts form, in 2 to 3 days. Bring a pot of salted water to a boil and blanch the lentils for 30 seconds, refresh in ice water then blanch again for 30 seconds to remove some of the raw lentil flavour. Set aside.

Red Lentil Hummus:

olive oil

1 c. red lentils

1 T. minced shallots

1 bay leaf and 1 sprig thyme

1/3 c. white wine

3 c. water

2 t. minced garlic

1/4 c. first-press canola oil

1 T. sambal oelek (Indonesian hot sauce)

2 t. sesame oil

1 lemon, juice and zest

salt to taste

In a splash of olive oil, sauté the lentils, shallots, bay leaf and thyme. Deglaze with the wine, then cover with the water. Cook for 10 minutes until the lentils are soft, then strain them.

While still warm, place the lentils in a food processor and blitz with the garlic, canola oil, sambal, sesame oil, lemon juice and zest. Season with salt, tasting as you go.

Elk and Sprouted Lentil Tartare:

12 oz. elk, inside round or top sirloin*

2 T. each minced shallots and cornichons

2 T. grainy mustard

2 T. sprouted lentils

2 T. first-press canola oil

2 t. lemon juice

1 dash Tabasco sauce

1 egg yolk

2 T. minced herbs (parsley, chives, chervil, tarragon)

salt to taste

Dice the elk into small dice and mix it with the other ingredients in a bowl. Taste to check seasoning and serve immediately.* Second to None meats carries elk, as do other butchers. If you can’t find it, Jamie says both bison and beef will work well.

To plate: spread the hummus on 4 or 6 plates, top it with the elk and lentil tartare. At the restaurant, we garnish with Fairwinds Farm goat feta, lentil crackers (recipe below), a drizzle of black garlic vinaigrette and mesclun greens.
Serves 4 to 6.

Lentil Cracker :

From Jr. Sous Chef Ryan Lumsden

3 c. all-purpose flour

3/4 c. lentil flour (grind dry lentils in coffee/spice grinder/blender until a flour forms, sift)

3/4 T. granulated sugar

1/8 t. sea salt

1 c. + 1T. cold cubed butter

1-1/4 c. buttermilk, more if needed

1 egg white, lightly beaten

Maldon salt for sprinkling

Combine flour, lentil flour, sugar and salt in large bowl. Cut in the butter to make a coarse meal. Add buttermilk until the dough just comes together. Don’t overmix. Form a dough ball, wrap in plastic wrap and let rest in the fridge.
Preheat oven to 325°F., roll dough to about 1/8-inch thickness, cut into desired shape, brush with egg white and sprinkle with Maldon salt. Bake 15 minutes until golden brown.


Meat