Out & About February 2017

RECIPE

SALMON AND PUY LENTILS

SALMON AND PUY LENTILS Salmon and puy lentils are a wonderful combination. The nuttiness of the lentils offsets the richness of the oily fish perfectly. Serves 6. 6 salmon fillets, skin on. Olive oil. 1.4 litres chicken stock 2 shallots, finely sliced 70g pancetta, chopped 100g carrots, peeled and cut into 1 cm cube 1 sprig of thyme 1 x 400g can of cannellini beans, drained and rinsed ½ tsp sea salt freshly ground black pepper CORIANDER DRESSING 4 tbsp finely chopped coriander 2 garlic cloves, crushed 200ml extra virgin olive oil zest and juice of ½ lemon 1 plum tomato, cut into 1 cm cubes sea salt freshly ground black pepper PUY LENTILS 300g puy lentils

To prepare the puy lentils n Put the lentils in a saucepan with the stock, shallots, pancetta, carrots and thyme and bring to the boil. Reduce the heat, cover the pan and simmer for 25 minutes, stirring occasionally, by which time the lentils should be tender. Stir in the cannellini beans, season with salt and pepper and place to one side. You can reheat the lentils when the salmon is ready. To prepare the coriander dressing n Place all the ingredients in a small serving bowl and mix gently with a spoon until everything is well combined. Season with plenty of salt and pepper. To prepare and serve the salmon n Put a frying pan on a high heat. Brush the skin side of the salmon with a little olive oil, then lay three of the fillets in the pan, skin side down and fry for two minutes. Flip them over and fry for two more minutes. If your pieces are particularly thick you’ll need to cook them for a little longer. Place the fillets to one side to keep warm and cook the rest in the same way. n Serve the salmon fillets on top of the lentils with a spoonful of the coriander dressing.

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