SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Hostellerie du Cerf with Patrcia Wells
1 c. dried green lentils
2 T. butter
1/2 red bell pepper cut into small dice
1 carrot cut into small dice
1 small onion finely minced
1 celery stalk cut into small dice
1 leak, cleaned well, sliced in small thin strips
1 bay leaf
1/4 t. dried thyme
a few springs of parsley
3 c. chicken stock
1/2 t. salt
grind of black pepper
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juice of 1/2 a lemon
1 cup creme fraiche
3 T. pink horseradish
4 oz. pancetta, diced
4 thick cut samon fillets
finely chopped fresh sage for garnish
Prepare the lentils. Melt the butter and saute the red pepper, carrot, onion, celery, and leak on low until soft, about four minutes. Add lentils, s&p, thyme, bay leaf, parsley and stock, bring to a low boil. Cover and simmer until tender but not mushy, about 40 minutes. Pick out the parsley and bay leaf, stir in the lemon juice and vinegar, taste and add more s&p if needed. Keep warm.
Saute the diced pancetta into crisp lardons, drain on paper towels.
Prepare the horseradish cream. Blend the creme fraiche with the horseradish and over medium heat bring to a low simmer. Turn down the heat, keep the sauce warm.
Broil the salmon fillets til just done, still pink in the center.
To assemble: bring the lentils and pink cream sauce back up to a nice hot serving temperature. Make a small mound of lentils in the center of each plate, the broiled salmon across. Spoon the cream sauce around the lentil pile. Shower with the lardons and sprinkle with chopped sage.