Provencal Style Lentil Stew for Fresh Salmon with a Horseradish Sour Cream
by Chef Brenda Langton, Tastemaker in Residence
1 medium onion, diced
2 carrots, sliced
1 celery rib, diced
1 fennel bulb, approx. 1 cup diced
1 Tbsp minced garlic
3 Tbsp olive oil
2 cups French lentils, washed and sorted
1 can tomatoes, puree
2 Bay leaves
4 cups water
- In a 6 qt. pot, sauté vegetables in the 3 Tbsp olive oil for about 3 minutes. Add lentils, tomato, herbs and water, bring up to a boil. Turn down to simmer, partially covered, cook about 25 min. until the lentils are tender.
- Now add the rest of the ingredients and simmer 5 more minutes
1 leek, washed and cut into 1/2 moons
1 Tbsp fresh thyme or 1 tsp dried
Salt & pepper
Horseradish Sour Cream
1 cup of sour cream
3 Tbsp or so freshly grated horseradish
1 tsp of lemon juice
Pinch of sea salt and pepper
- Prepare Salmon fillets, a 4-5 oz portion per person. Gently poach, bake or broil until center of the fish is almost cooked through, some pink is good.
- Serve a bed of simmering Lentil stew, top with the cooked Salmon and a dollop of Horseradish Sour Cream. Serve with a simple green salad.