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Ингредиенты
- 3/4 c. Dry lentils
- 3/4 c. Finely diced bacon
- 2 x Shallots, chopped
- 1 x Clove garlic, chopped
- 1 pt Heavy cream
- 1 tsp Finely minced fresh thyme
- 1 tsp Finely minced fresh marjoram
- 1/4 tsp Salt
- Â Â Freshly grnd white pepper
- 2 Tbsp. Extra virgin olive oil
- 1/2 lb Salmon bones, cut in pcs
- 1 x Clove garlic, finely minced
- 2 x Carrots, diced
- 2 stalk celery, diced
- 1 x Leek, finely minced
- 1 sprg fresh tarragon
- 1 sprg fresh thyme
- 1 bot red table wine
- 1 c. Chicken stock
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 3 Tbsp. Butter
- 2 lb Center-cut salmon fillet
- 1/2 lb Haricots verts, quickly steamed, for garnish
Инструкции
- To prepare the lentils, blanch the lentils for 10 min in a pot of boiling water. Drain and set aside.
- In a large saute/fry pan, fry the bacon till it is lightly browned. Add in the shallots and garlic, and saute/fry for 2 min, till they are tender and translucent/soft. Add in the lentils, cream, thyme, and marjoram. Simmer about 15 min, till the lentils are tender and the mix resembles thick soup.
- Remove from the heat. Season with salt and pepper. Set aside.
- To make the sauce, heat a saucepan over medium heat. Add in the salmon bones, garlic, carrots, celery, and leeks and cook till vegetables are golden. Add in the tarragon, thyme, wine, and stock. Increase the heat and bring the sauce to a bowl. Simmer for 15 to 20 min. Strain the sauce though a fine sieve and return it to a clean sauce pan. Bring the sauce to a boil and continue cooking till it has reduced by half and is thick.
- Remove from the heat and adjust the seasoning with salt and pepper. Whisk in the butter. (If you have made the sauce ahead of time, reheat it while the salmon is cooking and add in the butter at which time.)
- To serve, preheat the broiler. Slice the salmon diagonally into long thin slices. Place 1/2 c. of the creamed lentils on each of 6 ovenproof plates.
- Place 2 slices of salmon on top, without over lapping. Broil for 2 min and drizzle over the red wine sauce garnish with the haricots verts and serve.
