Yellow lentil puree with lamb salmon

Name: Yellow lentil puree with lamb salmon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 9 Shallots; 4 TABLESPOONS Olive oil; 350 g yellow lentils; 1 TABLESPOON + 1 tsp instant vegetable stock; 1/2 TEASPOON Turmeric; 1/4 TEASPOON Cumin; 1 pinch Cinnamon; 2 TABLESPOONS + 1 pinch of sugar; 300 ml Red wine; 1 Bay leaf; 2 stem(s) Thyme; 2 Branches of rosemary; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 untreated orange; 7-10 Tbsp Juice of 1 lime; 2 (each 180 g) Lamb salmon

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

9 Shallots
4 TABLESPOONS Olive oil
350 g yellow lentils
1 TABLESPOON + 1 tsp instant vegetable stock
1/2 TEASPOON Turmeric
1/4 TEASPOON Cumin
1 pinch Cinnamon
2 TABLESPOONS + 1 pinch of sugar
300 ml Red wine
1 Bay leaf
2 stem(s) Thyme
2 Branches of rosemary
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 untreated orange
7-10 Tbsp Juice of 1 lime
2 (each 180 g) Lamb salmon

Directions

1
Peel 1 shallot and cut into fine cubes. Heat 2 tablespoons of olive oil in a saucepan and sauté the shallot in it until transparent. Add the lentils and fry briefly. Add 700 ml water.
2
Season with 1 tablespoon of broth, turmeric, cumin and cinnamon. Bring to the boil and simmer for about 25 minutes. In the meantime, boil sugar with 2 tablespoons of water until golden brown. Wash the thyme and rosemary.
3
Add red wine, bay leaf, thyme and rosemary and bring to the boil once. Stir in honey and 1 teaspoon of broth. Peel and halve 8 shallots and add to the stock. Reduce the stock to half and season with salt, pepper and 1 pinch of sugar.
4
Wash the orange thoroughly, rub dry and peel with a zest ripper. Peel the orange so that the white skin is completely removed. Cut out the fillets with a sharp knife between the parting skins.
5
Squeeze the juice out of the parting skins. Add orange and lime juice to the lentils. Take out 5 tablespoons of lentils. Finely mash the remaining lentils. Season to taste with salt and pepper and fold the lentils back in.
6
Wash the lamb salmon, dab dry and season with salt. Heat 2 tablespoons of oil in a pan and fry the lamb salmon on both sides for about 2 minutes until golden brown. Place in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) and leave to rest for approx. 10 minutes.
7
Take out the lamb salmon, season with pepper, cut in half diagonally. Arrange puree and lamb salmon on plates. Arrange shallots and orange fillets on the plates and pour some sauce over them. Garnish with orange zest.