| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main course, Here’s one , Earlier1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sprigs Tarragon; (finely chopped – |
|
|
; stems reserved) |
| 2 |
|
Sprigs Flat Leaf Parsley; (finely chopped – |
|
|
; stems reserved) |
| 3 |
tb |
Rock Salt |
| 1 |
tb |
Sugar |
| 6 |
|
Skinless Salmon Fillets; (approximately 200g |
|
|
; each) |
|
|
A Bunch of Chives; (finely chopped) |
|
|
Freshly Ground Black Pepper |
| 350 |
g |
Puy Lentils; (rinsed) |
| 2 |
|
Carrots; (peeled and diced) |
| 2 |
|
Sticks Celery; (diced) |
| 1 |
sm |
Onion; (finely Chopped) |
| 2 |
|
Cloves Garlic; (peel and chopped) |
| 4 |
|
Sprigs Thyme |
| 1/2 |
ts |
Rock Salt |
| 300 |
ml |
Red Wine |
| 100 |
ml |
Port |
| 50 |
ml |
Red Wine Vinegar |
| 2 |
|
Shallots; (peeled and minced) |
| 100 |
g |
Unsalted Butter; (chilled and diced) |
INSTRUCTIONS
MARINADE
LENTILS
SAUCE
1. In a small bowl, mix the tarragon, parsley, chives, salt, sugar, zest
and freshly ground black pepper. Spread on to both sides of the salmon
fillets and marinade at room temperature for at least one hour.
2. Cover the lentils with 1 1/2 pints water, bring to a simmer, reduce the
heat to low. Cover and simmer for 15 minutes. Add all the other ingredients
except the salt, cover and cook for 15 minutes. Add the salt and cook for 5
minutes. Stand for 5 minutes with the lid on, keep an eye on them and serve
immediately, so that they do not have the chance to go mushy.
3. Make the sauce, put the red wine, port, red wine vinegar, shallots and
herb stems into a saucepan. Bring to the boil and reduce to approximately
100ml. Strain into a clean saucepan, put to one side.
4. Preheat the oven to 180ºc / 350ºf / Gas Mark 4. Brush the herb and salt
marinade off the salmon. Lightly oil a heavy skillet or griddle pan and
heat until very hot. Sear the fillets on both sides until lightly browned,
approximately 1 minute on each side. Transfer to a baking sheet and cook in
the preheated oven for 7 - 10 minutes.
5. Bring the sauce back to the boil, then reduce the heat. Gradually whisk
in the butter without boiling, season with salt and freshly ground black
pepper. To serve, spoon the lentils into the middle of the serving plates,
place the salmon on top and spoon the sauce around the lentils.
Converted by MC_Buster.
NOTES : Chef:Amanda Grant
Converted by MM_Buster v2.0l.
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