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Saumon aux Lentiles Vertes du Puy

  • Published in
  • Written by jessicajones
  • Category: Fish
  • Hits: 1964
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French green lentils, also considered the “Pearls of Central France” or “The Poor’s Caviar”, have been produced in France for over 2,000 years. They are known the world over as a true super food – a nutritious and full-bodied addition to many gourmet dishes, particularly meats. Historically they are eaten on New Year’s Day as they resemble coins and signify good luck and prosperity. As we are thrilled to welcome a new addiiton to the S&T family, baby girl Shana, we wish nothing but happiness and good fortune to the Athea family and think this is a fitting recipe post to welcome her to the world!

This S&T version pairs the refined Le Puy lentils with roasted salmon en papillotte. The lentils are simmered in S&T’s special omelette blend (fragrant with tarragon and coriander) then finished with a bit of bacon, shallots and mustard. Serve with some roasted radishes to round out your gourmet meal

Recipe for Lentiles Vertes du Puy

1 cup of Le Puy French green lentils

4 cups of water

2 tbsp S&T special omelette blend

2 slices thick-cut bacon, sliced in lardons

1 shallot, diced

1 tbsp dijon mustard

1 tbsp grainy mustard (Pommery)

Cooking

Simmer lentils in water and S&T blend over low heat for 20-25 minutes being careful to keep their firm texture. Drain, reserving liquid for future incoporation. Saute lardons in a bit of olive oil until crispy. Add shallots and saute until translucent, about 3-5 minutes. Add drained cooked lentils plus 1/2 cup of reserve liquid. Bring to a boil then reduce to simmer. Add both mustards to form a sauce. Set aside and keep warm (adding more reserved liquid if needed).

Roasted Salmon en Papillote

4 salmon filets

1 large shallot, diced

2 plum tomatoes, cored, seeded and diced

2 tbsp chopped Italian parsley

2 tbsp white wine

4 tbsp butter

Preheat oven to 425 degrees. Prepare four foil or parchment packets. In each one, first add 1 tbsp butter, thena a salmon filet, 1/2 of 1 chopped plum tomato, 1/4 of the chopped shallot, 1/2 tbsp white wine, 1/2 tbsp chopped parsley, salt and pepper. Roll up the foil packets, place on a baking sheet. Place in over and roast for 10-12 minutes depending on thickness of the filets. Open and serve on top of the fragrant, warm lentils.

Bon Appetit!

 Lynn Cardin

 

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