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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
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Sweat shallots in white wine and herbsaint
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Reduce an sec (dry). Add cream and reduce by 1/4.
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Add remaining herbsaint and season.
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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
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Brown ham in oil.
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Add onion, celery and carrot and sweat until tender.
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Add lentils and stir to coat. Deglaze with chicken stock.
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Add thyme. Cook until tender.
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Season with salt and pepper.
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Lay out on half sheet pan to cool.
