La Brigade du Tigre , a bistro opened by Adrien Ferrand in tandem with Galien Emery , his bro and former second at Eels , and awarded a Michelin gourmet BIB , literally throws the foodosphere into a panic.
The centerpiece of the new menu, the melting squash ravioli , Tom Kha broth spiced up with yellow curry and red lentils are a hit! Available at the restaurant until January 15, or directly in your kitchen if you follow the recipe .
Ingredients for 8 people
For the Tom Kha lentils
300 g of red lentils
1 liter of coconut milk
juice of 3 limes
4 tablespoons of nuoc man
For the Thai garnish: yellow curry paste, 1 galangal, 4 sticks of lemongrass, 15 lime leaves, 3 tablespoons of brown sugar
For the squash ravioli
Chinese ravioli dough (wan tan type)
For the stuffing: 1 pumpkin, 2 tbsp of yellow curry paste, ½ bunch of coriander, 3 chopped shallots, 4 cloves of garlic, 20 lime leaves (mixed into powder)
For the garnish: Thai basil, Thai cilantro, butternut squash julienne
Tom Kha lentils
Sweat the lentils and onions . Add your finely chopped Thai garnish and your curry paste (be careful not to color otherwise there will be a bitter taste).
Moisten with water, cook for 25 minutes. Add the liter of coconut milk , cook for 20 minutes.
Mix finely and pass through a Chinese cheesecloth. Reduce at your convenience.
Season with the sugar , lemon and nuoc mam .
Warning: cooking too long with the seasoning breaks the taste of the lemon (unpleasant cooked citrus taste).
Roast the pumpkins in the oven (160 ° C - 1h) with the equivalent of a glass of water in the bottom of the baking sheet. Mash them and season with the ingredients.
Assemble the ravioli . Steam the ravioli for 4 min or grill in a pan.
For the dressing : place the ravioli in a deep plate, pour the hot Tom Kha on top and dress the butternut julienne with the herbs.
© Geraldine Martens
© Pierre Lucet Penato
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