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CATEGORY CUISINE TAG YIELD
Dairy, Meats Clprime3 1 Servings

INGREDIENTS

3/4 c Dried lentils
3/4 c Finely diced bacon
2 Shallots, minced
1 Clove garlic, minced
1 pt Heavy cream
1 t Finely chopped fresh thyme
1 t Finely chopped fresh
marjoram
1/4 t Salt
Freshly ground white pepper
2 T Olive oil
1/2 lb Salmon bones, cut in pieces
1 Clove garlic, finely chopped
2 Carrots, diced
2 Stalks celery, diced
1 Leek, finely chopped
1 Sprig fresh tarragon
1 Sprig fresh thyme
1 Bottle red table wine
1 c Chicken stock
1/4 t Salt
1/4 t Freshly ground pepper
3 T Butter
2 lb Center-cut salmon fillet
1/2 lb Haricots verts, quickly
steamed
for garnish

INSTRUCTIONS

To prepare the lentils, blanch the lentils for 10 minutes in a pot of
boiling water. Drain and set aside.  In a large saute pan, fry the
bacon until it is lightly browned. Add  the shallots and garlic, and
saute for 2 minutes, until they are  tender and translucent. Add the
lentils, cream, thyme, and marjoram.  Simmer about 15 minutes, until
the lentils are tender and the mixture  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 the salmon  bones, garlic,
carrots, celery, and leeks and cook until vegetables  are golden brown.
Add the tarragon, thyme, wine, and stock. Increase  the heat and bring
the sauce to a bowl. Simmer for 15 to 20 minutes.  Strain the sauce
though a fine sieve and return it to a clean sauce  pan. Bring the
sauce to a boil and continue cooking until 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 the butter at that
time.)  To serve, preheat the broiler. Slice the salmon diagonally into
long  thin slices. Place 1/2 cup of the creamed lentils on each of 6
ovenproof plates. Place 2 slices of salmon on top, without over
lapping. Broil for 2 minutes and drizzle over the red wine sauce
garnish with the haricots verts and serve.  Converted by MC_Buster.
Per serving: 2871 Calories (kcal); 240g Total Fat; (74% calories from
fat); 56g Protein; 133g Carbohydrate; 746mg Cholesterol; 3919mg  Sodium
Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 7  Vegetable; 0
Fruit; 47 1/2 Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE
PRIMETIME SHOW #CP0033  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4597
Calories From Fat: 2610
Total Fat: 295.2g
Cholesterol: 1116.1mg
Sodium: 21022.7mg
Potassium: 7205.9mg
Carbohydrates: 220.1g
Fiber: 20.8g
Sugar: 19.9g
Protein: 281.4g


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