Grilled Salmon w/ Herbsaint Cream and Lentils from Galatoire's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Grilled Salmon w/ Herbsaint Cream and Lentils from Galatoire's

Grilled Salmon 
Serves: 1

INGREDIENTS

5 oz Salmon
1/4 t salt
1/4 t pepper
4 oz Lentils (see recipe below)
1 and 1/2 oz Herbsaint Cream (see recipe below)


Herbsaint Cream
Yield:  3 qt

INGREDIENTS

2 shallots
1 c. white wine
1 c. herbsaint
1 gal. cream
Salt and white pepper

PROCEDURE

  • Sweat shallots in white wine and herbsaint
  • Reduce an sec (dry). Add cream and reduce by 1/4.
  • Add remaining herbsaint and season.
  • Strain through chinois.


Lentils
Yield: 4 qt

2 T veg oil
8 oz Ham (fine dice)
1 ea onion (fine dice)
2 ea celery stalks (fine dice)
1 ea carrot (fine dice)
6 c lentils
2 T fresh thyme
2 qt chicken stock
Salt/pepper

PROCEDURE

  • Brown ham in oil. 
  • Add onion, celery and carrot and sweat until tender. 
  • Add lentils and stir to coat.  Deglaze with chicken stock. 
  • Add thyme.  Cook until tender. 
  • Season with salt and pepper. 
  • Lay out on half sheet pan to cool. 
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