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Entrée – Seafood
Seared Salmon with Lentils, Red Wine Vegetable & Bacon Ragout

Yield: six portions


Bacon & Vegetables
1 c. bacon, cut into thick small pieces
1/4 c. clarified butter
1 c. onions, Spanish, small dice
1 c. carrots, small dice
1 c. celery, small dice

1 c. red wine
2 each bay leaves
1/4 c. parsley, chopped
1/4 c. thyme, fresh, stripped, chopped
1 lb. brown lentils
1 pt. water
2 c. veal stock
1/2 c. whole butter, for monte
to taste salt
to taste ground black pepper

2 lb. salmon fillets, cut into 6 equal pieces
1 Tbsp. salt
2 tsp. fresh cracked black pepper
1/4 c. thyme, fresh, stripped
1/2 c. clarified butter

Bacon & Vegetables procedure:
Over high heat, caramelize bacon with the butter. Drain off the extra fat, and add the vegetables, lowering the heat.

Sweat vegetables until they begin to become brightly colored and just tender. Reserve.

Ragout procedure:
Add the lentils, red wine, veal stock, herbs and water to a medium saucepan. Bring to a simmer. Lower heat, cover and braise until the lentils just become tender. Stir in the butter. Season with salt and pepper. Add the vegetables just before serving, heating as needed.

Salmon procedure:
Season each fillet at service. Sear on both sides until caramelized, making certain to cook the fish only to medium rare.

Plate by portioning the lentil stew into the dish. Slice the salmon into three pieces and lay on top of the lentils.