Recipe 5:
Griddled Supreme of Wild Salmon
with a puy lentil broth

Method:

Heat the oil gently in a suitable pan, add chopped shallots and garlic, sweat carefully without colour.

Add lentils and stir together

Pour in Madeira Wine, fish stock and balsamic, bring to the boil, allow to simmer with a lid on for about 10 mins or until lentils are cooked.

Add the cream and herbs, check the seasoning.

Heat a griddle pan or suitable frying pan, add a little cooking oil and half the butter.

Season and oil each piece of salmon.

Add the salmon pieces skin side down and cook quickly until the skin is crisp. Turn over and cook until just pink in the middle, about 2 mins each side.

Check the lentil broth, add diced red pimento and 25g of butter, simmer for 1-2 mins. Add coriander.

Pour into deep dish with piece of salmon in the centre of the dish. Serve immediately.