Salmon on Mustard Lentils

Cover the lentils with a sufficient amount of cold water, cover with a lid and cook on a low heat for twenty to thirty minutes, depending on the variety, until al dente. Drain and drain well.

Place the shallot strips and crushed peppercorns in a small frying pan with the white wine, Noilly Prat and herb sprigs and cook over a large fire until about a third of the original mass has been reached. Then drain and squeeze the seasoning ingredients very well.

Return the broth to the roasting pan. Add the cream and cook everything together on a large fire for another two to three minutes. Next, add the two mustards, the thyme and the sugar and season the sauce with salt and freshly ground pepper. Stir in the lentils. Set aside until ready to serve.

Portion the salmon fillet into tranches. Season with salt and pepper. In a coated pan, roast in the medium-hot clarified butter for a total of four to five minutes, depending on the thickness of the tranches.

Repeatedly heat the mustard lentils, arrange on plates and place the salmon slices on top. Serve immediately.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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