French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche

Name: French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 small carrot, diced as finely as possible; 118 milliliters crème fraîche; 2 Tbsps Dijon mustard; 79 milliliters dry white wine; 1 Tbsp freshly chopped flat leaf parsley; 1 slice Fresh thyme, lemon and mixed olives for garnish; 1 Zest of lemon; 296 milliliters lentils du Puy; 2 Tbsps olive oil; 567 grams salmon fillet, skin on, cut into 4 servings; 4 servings Salt and pepper; 2 smalls shallots, diced as finely as possible; 1 leave 2 stems fresh thyme; 2 Tbsps unsalted butter, room temperature; 828 milliliters vegetable stock or water; 2 Tbsps whole grain mustard

French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 634 calories, 45g of protein, and 29g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. Head to the store and pick up grain mustard, lentils du puy, freshly flat leaf parsley, and a few other things to make it today. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Begin by making the lentils. Over medium-low heat, sauté the carrots and shallot in 1 tablespoon of olive oil. Season them with the thyme leaves, salt, and pepper, and cook for 5 minutes, until they are just sweating and soft and fragrant.

Ingredients you will need

Thyme

Olive Oil

Carrot

Lentils

Shallot

Pepper

Salt

Add in the lentils, and season again with salt and pepper.

Ingredients you will need

Salt And Pepper

Lentils

Increase the heat to high, and pour in the white wine. Stir, and cook until the wine is absorbed.

Ingredients you will need

White Wine

Wine

Add the stock or water. Cover, and bring to a boil. Once the water boils, reduce the heat to low, keep covered, and cook for around 25 minutes, until the lentils are tender, but still have a good bite to them, and hold their shape.

Ingredients you will need

Lentils

Stock

Water

Drain out any excess liquid, and toss with the remaining 1 tablespoon of olive oil, and the parsley. Adjust seasonings as needed.

Ingredients you will need

Seasoning

Olive Oil

Parsley

For the salmon, season the fillets with salt and pepper on both sides, and paint the soft butter on the skin side of the salmon. Use all of it, even if it looks excessive. This is what makes the skin so crispy and perfect.

Ingredients you will need

Salt And Pepper

Butter

Salmon

Heat a large sauté pan on medium heat, and add the 2 tablespoons olive oil. When it shimmers, carefully add the salmon, skin side down. It will splatter a bit, so drop the salmon into the pot slowly, and away from you. Cook for 5 minutes, then turn over, and cook for 3 minutes, or until you've achieved desired doneness.

Ingredients you will need

Olive Oil

Salmon

Equipment you will use

Frying Pan

Pot

While the salmon cooks, prepare the mustard crème fraîche. Stir together the crème fraîche, 2 mustards, and lemon zest, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Lemon Zest

Mustard

Salmon

To serve this dish, spoon a mound of the lentils on a plate, and perch the salmon on top. Spoon the crème fraîche over the hot fish, and let it melt into the filet and into the lentils.

Ingredients you will need

Creme Fraiche

Lentils

Salmon

Fish