Poached Salmon with Lentils in Cream

[ Lentils in Cream ]

Ingredients

2 1/2 lb small green lentils
14 oz Carrot, in large chunks
14 oz Onion, in large chunks
14 oz Celery, in large chunks
14 oz Bacon
12 Clove Garlic
2 each Bouquet Garni
4 oz Onion, Brunoise
4 oz Carrot, Brunoise
4 oz Celery, Brunoise
2 fz butter
1 cup Heavy Cream
2 oz Chopped Parsley
2 fz Dijon Mustard

Steps:

1. Blanch the Lentils and drain
2. Return to the pan and cover with enough cold water tocover by at least 2 inches.
3. Add the Carrots, Onion, Celery, Bacon, Garlic, and Bouquet garni.
4. Simmer untiltender but center still firm. Drain, reserving the liquid.
5. Discard the Vegetables, bacon and bouquet garni.
6. Sweat the onion, carrot, and celery by butter.
7. Add the lentils along with the 10 oz of the cokking liquid, bring to boil and cook for a few minutes.
8. Add the cream, return to simmer, and stir in the butter, then the Mustard and chooped Parsley. Season to taste.



[ Poached Salmon ]


Ingredients

6 lb Salmon Fillets
7 lb Lentils in Cream
7 qt White Wine Cream Sauce for Salmon

Steps:

1. Cut the Salmon to 4-oz Protions.
2. Poach the Salmon till JUST cooked, about 10 minutes.
3. For each Portion, cover the center of a plate with 5-oz Lentils in Cream.
4. Place the Poached Salmon on TOP of the Lentils in Cream.
5. Dot with the sauce and serve.