Recipe provided by Chef Maurice deRamus: A La Maison
Ingredients:
For The Salmon:
8 oz whole butter unsalted
4 (7oz) salmon filets
16 oz blanched baby spinach
12 oz seasoned cooked french lentils
8 oz mustard beurre blanc
For The Lentils:
3 oz celery small diced
3 oz onion small diced
2 oz carrot small dice
2 whole garlic minced
1 sprig of fresh thyme
1 whole bay leaf
2 qts vegetable stock or water
sweat all vegetables, cover with stock, cook to tender
salt and pepper to taste
For The Mustard Sauce:
1 large shallot sliced
1 sprig of fresh thyme
5 whole peppercorns
4 oz white wine
2 tab whole grain mustard
1 cup heavy cream
Directions:
Place shallot, thyme, peppercorn, and bay leave into a small sauce pan and reduce by half.
Add mustard and cream reduce by half.
Wisk in the whole butter.
Season to taste.
