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Stewed Lentils with Salmon
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.
stew
fish
main dish
braised
Ingredients
Servings:
2

Ingredients

  • 2 persones6 people
  • 300 g900 grams
  • 320 g900 grams
  • 1 tablespoons3 tablespoons
  • 400 ml1200 ml
  • 1 teaspoon2 teaspoons
  • 1 tablespoon3 tablespoons
  • 2 tablespoons5 tablespoons
  • 2 tablespoons5 tablespoons
  • 25 grams
  • 40 ml
  • 0.5 grams
  • 35 grams
  • 1
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.
Recommendations & Tricks
  • When cooking lentils, make sure to rinse them well under cold water until the water runs clear to remove impurities and improve the texture of the dish.
  • Add the tablespoons of spices, such as paprika or cumin, when the onions are almost cooked to intensify the flavor of the stew.
  • If you prepare the stew in advance, keep the salmon separate and add it just before serving to maintain its juicy texture and prevent it from drying out.