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Sautéed Filet of Salmon with French Green Lentils from Le Marais Restaurant

Posted By elizabeth On May 2, 2010 @ 1:47 am In Restaurant | No Comments

by Chef Jose Meirelles, Le Marais [1]

Serves 6

6 (4oz.) fillets of salmon, skin on
Salt and white pepper to taste
Peanut oil for sautéing
1 yellow onion, small dice
1 small carrot, peeled and small dice
1 stalk of celery, small dice
½ fennel bulb, small dice
1 (17oz.) box of French Green Lentils
Extra virgin olive oil
3 tablespoon freshly chopped flat leaf parsley
2 tablespoon freshly chopped tarragon leaves

For Whole Grain Mustard Vinaigrette:
4 tablespoon whole grain mustard
1 shallots, minced
2 tablespoon red wine vinegar
1 tablespoon honey
6 tablespoon extra virgin olive oil
Salt and white pepper

Method:
On the skin side of the fish, score the flesh with three marks. You want to just go through the skin without making a deep cut in the flesh. Also you want the score to go all the way to the edge of where the skin ends. This will prevent the fish from curling in the pan.
Have an oven preheated to 400 degrees. Heat a non-stick skillet with just enough peanut oil to cover the bottom of the pan. Season the fish on both sides with salt and white pepper. Add the fish to the pan on the skin side. With the fire on medium heat, cook the fish on the skin side until the skin crisps up, about 4 minutes. Place the pan into the oven, leaving the fish on the skin side for another 4 minutes just until the heat just reaches the center of the fish.
For the green lentils, use a large shallow pan. Sauté the onions, carrots, celery and fennel in the olive oil until softened. Add the lentils and sauté with the veg for about 1 minute more. This will allow the beans to be fully coated with the oil. Season with salt and white pepper. Cover with water and cook on low heat until all of the water is fully absorbed and then lentils are tender.
If serving immediately, finish with the herbs and then plate. If serving later, spread the beans out onto a pan to cool.
For the vinaigrette, whisk together the mustard, vinegar, honey and shallots. Whisk the olive oil in to the vinaigrette in a slow stream while whisking vigorously. Season with salt and pepper.
To serve, place the warm lentils on the plate and top with the salmon, skin side up. Drizzle a small amount of the vinaigrette on to the plate.


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URLs in this post:

[1] Le Marais: http://www.lemarais.net/home.php

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