INGREDIENTS

INSTRUCTIONS

THE CREAMED LENTILS
THE SAUCE
THE SALMON
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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