The cirques are some of the island’s most extraordinary places. Mafate, Salazie and Cilaos are listed as World Heritage sites by UNESCO and are unmissable, fascinating places to see. This dish is a creation made using soft chouchou, quail egg, chouchou ‘brèdes’, Cilaos lentils and green mango rougail. Simple, natural products that come from these cirques.
Les Cirques Credits Oeil d'Eos dts 11-2024Rinse the lentils and then cook them for 25 minutes in a pan of water. Once they are cooked, strain them. In a pan, add oil and fry the onion, garlic, ginger, thyme and turmeric. Add the lentils and some water and mix well. Bring to the boil and let the water evaporate. The lentils should be soft. Season to taste.
Boil the eggs in water with salt and vinegar for 2 minutes, then cool them down quickly and remove the shells.
Peel the mangoes and then mix them in a blender into small pieces. Mix all the ingredients together and season with oil vinegar, chili and salt.
In a pan, add the vinegar, onions and reduce until dry. Deglaze with white wine, then add half the butter to the pan and whisk it into an emulsion. Add the rest of the butter, whisk, then pass through a fine conical strainer. Keep warm.
Place the lentils and green mango rougail onto a plate. Add the quail eggs, cut down the middle with a pinch of ‘fleur de sel’. Add the white butter sauce to the middle of the plate with a few drops of brèdes oil. Place the chouchou brèdes stalks, a few shavings of green mango and then sprinkle the dried lentil powder.
