Roasted Pepper, Fennel & Red Lentil Ragout
Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 6-12 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Canoe Ridge Estate Syrah, Malbec Limited Release, Columbia Valley Syrah, Wahluke Slope Syrah Limited Release
6- 6 oz portions King Salmon fillet
Sea salt, to taste
tri-colored peppercorns, very coarsely ground or crushed
Roasted Pepper Red Lentils, recipe follows
Tomato-Basil Beurre Blanc, recipe follows
Preheat oven to 400°F.
Lightly oil the salmon fillets and season with salt. Coat the salmon's top side with the peppercorns
Heat a large nonstick sauté pan over high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the salmon and brown both sides. Transfer fish to a baking dish and place in oven; bake about 5-8 minutes, depending on thickness of fillets.
To serve: divide lentils between six plates, top with a piece of salmon, and drizzle with tomato beurre blanc.
3 cloves garlic, minced
½ cup medium diced fennel
½ cup medium dice yellow onion
1 red pepper, roasted, peeled, seeded & diced
2 cups red lentils
3 cups chicken stock
salt and pepper to taste
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh Italian parsley
Heat saucepan over medium-high heat and add enough olive oil to lightly coat the bottom of the pan. Add garlic, fennel and onions; sauté until vegetables become translucent. Add peppers and lentils; sauté one more minute. Add 2 ½ cups of the chicken stock. Bring to a boil, stir well and reduce the heat to a simmer. Cover and cook until the lentils are tender. Add more stock if needed. Season the mixture with salt and pepper to taste, and stir in thyme and parsley.
2 large shallots, minced
2 cloves garlic, minced
1 cup Chateau Ste Michelle Sauvignon Blanc
1 cup champagne vinegar
1 Tbsp balsamic vinegar
1/3 cup chopped sun-dried tomatoes
¾ cup peeled, seeded, and chopped tomatoes
6 oz unsalted butter, cut into small pieces
2 Tbsp cream
Salt and pepper, to taste
2 Tbsp chopped basil
Place shallots, garlic and sauvignon blanc in a small saucepan. Bring to a boil over high heat; cook until liquid is reduced by half. Add vinegar and continue to cook until reduced to about ½ cup. Stir in chopped tomatoes and sun-dried tomatoes. Stir in cream and simmer the sauce until slightly thickened; remove from heat and whisk in butter one piece at a time. Season to taste with salt and pepper to taste. Just before serving add the basil.
Note: Sauce can be made up to an hour before serving. Keep warm by placing the saucepan in another pan filled halfway with hot water; do not boil the sauce or it will break.