For 4 people

700g of pork loin
400g of green lentils from Puy
40g of smoked bacon
50g of butter
1 carrot
1 onion
2 cloves of garlic
5 cl of milk
10 cl of cream
1 pig's trotter
10g of old fashioned mustard
50g of breadcrumbs
1 egg
20g of flour
15 cl of pork juice
Pork trotter garnish: 1 onion, 1 carrot, 2 cloves of garlic, 30g of leeks

Poach the pig's trotters in salted water with the aromatic garnish for 3 hours.
Drain it, cut it into fine brunoise, season it with the old-fashioned mustard and mould it into half-spheres of 1.5 cm in diameter. Set aside in the refrigerator.
Sweat the carrot, onion and garlic, finely chopped with 30g of butter, add the smoked bacon then the lentils, I recovered the broth of the pig's foot and I added it, complete with a little water. Cook for 30 minutes over low heat, covered.

Recover 100g of cooked lentils, mix them with the milk and the cream, I reversed the proportions because my emulsion was too liquid while respecting the prescribed doses. Place in a cream siphon and keep warm in a bain-marie.
Assemble the pork trotter halves into spheres and coat with flour, beaten egg and breadcrumbs.
Repeat the operation a second time and fry for 2 minutes at 180°.
Brown the pork loin with the remaining butter and place in a revolving oven at 130° until it reaches 61°.
Arrange the lentil fricassee on top of three squares of loin and use a pick to place the cromesquis. Put points of emulsion.

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