Out & About July 2017

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31
RECIPE
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.
PUY LENTILS
300g puy lentils
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
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.
SALMON AND PUY LENTILS
Whats for Dinner? Second helpings
by Romilla Arber, £20, directly from
the group, or plus p+p
honest about food, what’s in
it and where it comes from
FOOD & ROOMS
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CATERING
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