Ingredients Jump to Instructions ↓

  1. 2 salmon , each 150g 1 pinches black pepper

  2. 1 lemons , juice

  3. 3 tbsp olive oil

  4. 1/2 onions , finely chopped

  5. 1 carrots , finely chopped

  6. 1 stick celery

  7. 1/2 bulb fennel , finely diced

  8. 1 clove garlic

  9. 1 lemons , juice and zest

  10. 100 ml white wine

  11. 150 g Puy lentils , thoroughly rinsed

  12. 150 ml light chicken stock

  13. 2 sprigs tarragon , chopped

Instructions Jump to Ingredients ↑

  1. Salmon with lemon lentil casserole Method 1. Preheat the oven to 180C/gas 4.2.Trim the salmon fillets, season with salt and freshly ground black pepper. Place in an ovenproof dish and add the lemon juice, wine and enough water to fill the dish to a third full.

  2. Poach in the oven for about six minutes, until just cooked.

  3. Pour the olive oil into a saucepan and gently fry the onion, carrot, celery, and fennel.

  4. When these are soft add the garlic, lemon zest and wine.

  5. Bring to the boil; then reduce to a medium heat so that the wine reduces by half.

  6. Add the lentils and stock, bring to the boil and simmer for about 10 minutes until the lentils are al dente.

  7. Finally add the lemon juice and tarragon.

  8. Season to taste and serve the lentils topped with a piece of salmon and a drizzle of sauce.


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