Salmon with red-wine lentils and beetroot
- 09.03.2017
- 925
A wonderful dish combining salmon, lentils and beetroot - dressed with a red-wine reduction and served on a bed of watercress.
Recipe «Salmon with red-wine lentils and beetroot» presented in category Recipes / Fish, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, plus extra to brush, 1 onion, finely chopped, 1 1/2 cups small whole green lentils, rinsed, 2 tbsp tomato paste, 1L hot Massel chicken style liquid stock , 2 cooked beetroot, peeled, 2 tbsp finely chopped flat-leaf parsley, 800g piece salmon fillet, pin-boned , 3 fresh or dried bay leaves, 100g mache* or watercress sprigs, 750ml dry red wine, 1 onion, finely chopped, 2 garlic cloves, smashed, 2 fresh or dried bay leaves, 6 black peppercorns.
Ingredients:
- 2 tbsp olive oil, plus extra to brush
- 1 onion, finely chopped
- 1 1/2 cups small whole green lentils, rinsed
- 2 tbsp tomato paste
- 1L hot Massel chicken style liquid stock
- 2 cooked beetroot, peeled
- 2 tbsp finely chopped flat-leaf parsley
- 800g piece salmon fillet, pin-boned
- 3 fresh or dried bay leaves
- 100g mache* or watercress sprigs
- 750ml dry red wine
- 1 onion, finely chopped
- 2 garlic cloves, smashed
- 2 fresh or dried bay leaves
- 6 black peppercorns
Instructions
- For the reduction, place the ingredients in a wide saucepan and bring to the boil. Turn heat to medium-high and cook for 25 minutes or until reduced to 300ml. Strain, discard the solids and set aside.
- Meanwhile, heat the olive oil in a large deep frypan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until softened.
- Add the lentils, tomato paste, stock and red wine reduction, and simmer over medium heat for 45 minutes or until the lentils are tender and the mixture is thick.
- Finely chop the beetroot, reserving any juices, and add to the lentils with the parsley. Season to taste with sea salt and freshly ground black pepper, then heat through for a further 3 minutes.
- Meanwhile, preheat the oven to 200C and line a roasting tray with foil.
- Brush the salmon skin with the extra olive oil, arrange the bay leaves on top and place the salmon, skin-side, up on the roasting tray. Place in the oven and bake for 10 minutes (the salmon will still be a little opaque) or until it is cooked to your liking. Remove from the oven and allow to rest for 20 minutes.
- Ladle the lentils onto 4 warmed plates. Cut the salmon into 4 pieces, discard the skin and bay leaves. Break the salmon into large bite-sized chunks and arrange on top of the lentils. Scatter with the lamb's lettuce or watercress to serve.