Another dish I learned to cook in France many years ago.
400g puy lentils
1 onion halved
2 cloves garlic
1 bay leaf
sprig thyme
3 shallots, finely chopped
20g unsalted butter
4 tablespoons double cream (? heavy cream in USA)
salt and ground black pepper, to taste
2 tablespoons olive oil
6 salmon fillets, about 150g weight each
1 tablespoon fresh chervil or dill
1 teaspoon pink peppercorns
Rinse lentils in cold water and place in a saucepan with the half onion, garlic, bayleaf and thyme - do not salt as this will make the lentils a bit tough. Cover with cold water. Put lid on the pan (or cover with kitchen foil) and bring to boil. Simmer for 25 mins to one hour (depending on freshness of the lentils) - they should be tender, but not too soft. Drain well and discard the onions, garlic and herbs.
Saute the shallots in the butter for 3-4 minutes. Add the lentils and the cream, season with salt and pepper to taste, coer and keep warm over a very low heat, shaking occasionally.
Heat the oil in a frying pan. Season the salmon with the salt and pepper and cook until 'just' cooked. Serve the salmon on the lentils and sprinkle over the dill or chervil and the pink peppercorns.
Great served with French salad potatoes like Charlotte or La Ratte and a green veg like French beans.
400g puy lentils
1 onion halved
2 cloves garlic
1 bay leaf
sprig thyme
3 shallots, finely chopped
20g unsalted butter
4 tablespoons double cream (? heavy cream in USA)
salt and ground black pepper, to taste
2 tablespoons olive oil
6 salmon fillets, about 150g weight each
1 tablespoon fresh chervil or dill
1 teaspoon pink peppercorns
Rinse lentils in cold water and place in a saucepan with the half onion, garlic, bayleaf and thyme - do not salt as this will make the lentils a bit tough. Cover with cold water. Put lid on the pan (or cover with kitchen foil) and bring to boil. Simmer for 25 mins to one hour (depending on freshness of the lentils) - they should be tender, but not too soft. Drain well and discard the onions, garlic and herbs.
Saute the shallots in the butter for 3-4 minutes. Add the lentils and the cream, season with salt and pepper to taste, coer and keep warm over a very low heat, shaking occasionally.
Heat the oil in a frying pan. Season the salmon with the salt and pepper and cook until 'just' cooked. Serve the salmon on the lentils and sprinkle over the dill or chervil and the pink peppercorns.
Great served with French salad potatoes like Charlotte or La Ratte and a green veg like French beans.
