Recipe by Chef Vincent Francoual
Vincent A Restaurant, 1100 Nicollet Mall
Salmon with Sorrel Puree
Serves: 4 people
8 ounces of sorrel
4 ounces of English peas
1/2 cup of Cream
Salt, Pepper and Tabasco
8 ounces Black Beluga Lentil
1 large Carrot
1 Large Leek
1 sprig of Thyme
1 bay leaf
2 parsley sprigs
4 portions of 5 ounces each Salmon
Finely dice the carrot, onion and leeks. Sweat in olive oil until tender then add the rinsed lentil, cover with water and simmer until lentil cooked.
Bring a pot of salted water large enough to cook the peas. Bring the cream to a boil and reserve. Drop the peas in the water let cook to tender, strain and place in iced water.
Julienne the sorrel. Get ready a cocktail blender/vitamix. In it place the sorrel, peas, 2 ounces of water and the chilled boiled cream. Run the blender to get a smooth puree, season with salt and pepper.
Bake the salmon in the oven, in a plate place the lentil ragout in the center of a plate, spoon the puree around and place fish on top of lentil.