Stewed Lentils with Salmon

Name: Stewed Lentils with Salmon
Yield: 6 servings
Ingredients: 600 g fresh salmon; 600 g cooked lentils; 2 tablespoons olive oil; 800 ml fish stock; 1 teaspoon cornstarch; 2 tablespoons parsley (chopped); 3 tablespoons sofrito; 15 g parsley leaves; 25 ml extra virgin olive oil; a few strands saffron; 25 g roasted hazelnuts; 1 garlic clove

Stewed lentils with a smooth texture, combined with tender salmon that adds a subtle touch of the sea, all together in a complete and comforting dish for 6 people.

fish

main dish

stew

Ingredients

Servings

Measurement units

Ingredients

600 gfresh salmon
600 gcooked lentils
2 tablespoonsolive oil
800 mlfish stock
1 teaspooncornstarch
2 tablespoonsparsley (chopped)
3 tablespoonssofrito

Ingredients for the Picada

15 gparsley leaves
25 mlextra virgin olive oil
a few strandssaffron
25 groasted hazelnuts
1 garlic clove

Nutritional Information

Per serving

Calculated for 6 servings

Calories

353 kcal

Protein

34.8 g

Fat

13.8 g

Carbohydrates

22.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare the Picada

Wrap the saffron threads in a piece of aluminum foil and lightly toast them in a pan over medium heat for 2 seconds, being careful not to burn them.
Place the peeled garlic cloves and clean parsley leaves, without stems, in a suitable container for blending.
Add the toasted saffron threads to the container.
Incorporate the olive oil and blend everything with the immersion blender until you obtain a grainy and uniform paste.
Gradually add the hazelnuts, continuing to blend until you achieve a smooth and fine-textured paste.

Making the Sofregit

Blanch the tomatoes by immersing them in boiling water for 30 seconds, then immediately transfer them to a bowl with cold water. Carefully remove the skin and seeds.
Pass the tomatoes through a food mill to obtain fine pulp.
Place the tomato pulp in a strainer over a bowl and let it drain for about 15 minutes to remove excess water, without pressing the pulp.
Thinly julienne the onion, ensuring the slices are uniformly sized for even cooking.
Peel the garlic and chop it very finely.
In a casserole, heat 3-4 tablespoons of olive oil over medium heat. Add the onion, tomato, and garlic, and sauté them over low heat for about 15-20 minutes, stirring often to prevent sticking.
While the sauté is cooking, heat the fish stock in a separate saucepan until it reaches boiling point.
If you already have a prepared sauté, heat it over low heat for approximately 1 minute.
If making the sauté fresh, once it is cooked, add the hot fish stock to the sauté in the casserole, and mix well.
Add the previously cooked lentils along with the sauce to the casserole. Let it cook over moderate heat for 10 minutes to allow the flavors to blend well.
After 3 minutes of boiling the lentils, season the salmon and add it to the pot.
After 1 minute, carefully turn the salmon to prevent it from breaking.
When almost reaching a total of 10 minutes of cooking, sprinkle the chopped parsley on top.
Serve the sauté with the salmon and lentils in a deep, warm plate.