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Salmon with Leek Fondue and French Lentils
Saumon aux Lentilles et à la Fondue de Poireaux
A Recipe From: Auvergne
This dish comes together quickly and is perfect for entertaining with friends.

Skill Level: Average
Serves: 4

Directions
Pour the lentils in a large sauce pan and add 3 times their volume in water. Add the onion, picked with the cloves, and the bay leaf, salt and pepper. Bring to a boil, then turn the heat down and simmer for 25 minutes. Drain, add whipping cream and set aside; keep warm. Slice the leek in half lengthwise and wash under running water to remove any dirt. Cut in 1/2" slices. In a saute pan over medium-low heat, sweat the leeks in 1 tbsp of butter for about 10 minutes, until they are soft. Season to taste. Remove bones from the salmon fillets and sprinkle with salt and pepper. Heat up the olive oil in a sauté pan over medium-high heat and sear the salmon skin-side down for 2 minutes. Reduce to medium and cook another 3 minutes. Add the remaining butter, flip the salmon over and cook another 5 minutes until it is almost cooked through (center of fish should still be a darker color). Distribute the leek fondue on warm plates and top with salmon. Spoon the lentils on the side. Sprinkle with chives.

Sylvaine's comments
For extra flavor, I usually add one of two of the green leaves of the leeks to the pot of water to cook with the lentils.

Recipe Contributed By
Joie de Vivre

Recipe Category: Fish


Ingredients
1 cup tiny green French lentils Available Online
1 onion, chopped
3 cloves
1 bay leaf
Salt and pepper
2 Tbsp whipping cream
2 medium leeks
2 Tbsp butter
4 salmon fillets, 6-8 oz each
2 Tbsp olive oil Available Online
2 Tbsp chopped chives


Wine Pairings

wine White Burgundy



Items Available For This Recipe


Tiny green lentils-dry 17.5 oz

$5.95    ( Item: #2110)
On Sale: $4.75


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)



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