French in a Flash: Crispy Salmon with Lentils du Puy and Two Mustard Crème Fraîche Recipe
Ingredients
- 1 small carrot, diced as finely as possible
- 2 small shallots, diced as finely as possible
- 1 tablespoon olive oil, plus 1 tablespoon
- Leaves of 2 stems fresh thyme
- Salt and pepper
- 1 1/4 cups lentils du Puy
- 1/3 cup dry white wine
- 3 1/2 cups vegetable stock or water
- 1 tablespoon freshly chopped flat leaf parsley
- 1 1/4 pounds salmon fillet, skin on, cut into 4 portions
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons olive oil
- 1/2 cup crème fraîche
- 2 tablespoons Dijon mustard
- 2 tablespoon whole grain mustard
- Zest of 1 lemon
- Fresh thyme, lemon slices, and mixed olives for garnish
Instructions
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