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Herb Crusted Salmon On Puy Lentils With A Red Wine Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
		Main course	1	Servings

INGREDIENTS

2		Sprigs Tarragon, finely
		chopped –
		stems reserved
2		Sprigs Flat Leaf Parsley
		finely chopped –
		stems reserved
3	T	Rock Salt
1	T	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		Onion, finely Chopped
2		Cloves Garlic, peel and
		chopped
4		Sprigs Thyme
1/2	t	Rock Salt
300		Red Wine
100		Port
50		Red Wine Vinegar
2		Shallots, peeled and
		minced
100	g	Unsalted Butter, chilled
		and diced

INSTRUCTIONS

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. 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. 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.
Preheat the oven to 180Â°c / 350Â°f / 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. 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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