Salmon on a bed of Lentils

3 Tbl spoons olive oil
1/4 cup fine dice celery
1/3 cup fine dice carrot
1/2 cup fine dice onion
3 large cloves garlic, very fine chop
1/4 cup home cured bacon, fine dice
1 Tbl spoon chopped Italian parsley + 3 sprigs
2 branches and optionally 2 sprigs fresh thyme
1 bay leaf
6 pepper corns
1 cup green lentils
2 cups red wine (serve the rest of the bottle)
4 cups chicken stock
sea salt and fresh ground pepper, to taste
4 Tbl spoons butter
2 6 oz salmon fillet, skinless

Put table spoon of oil in a large pan over low heat, add onions, carrots, celery, garlic and bacon. Sweat slowly until vegetables are limp, perhaps 5 minutes.

Add the lentils, the sprigs of parsley and  branches of thyme, the bay leaf, the pepper corns.

Add the wine and stock.

Raise heat, bring to a boil while stirring. Lower heat, skim off foam and simmer for an hour. May be prepared in advance and brought back to temperature.

Divide and prepare salmon fillets with salt and pepper

Add remaining oil to a non stick pan and heat to not quite smoking.

Saute the salmon, skin side down first, brown on the bottom and barely cooked through.

Dish the lentils into shallow bowls

Place a salmon fillet in each bowl.

 Spoon some lentils onto the salmon, or optionally use the sprigs of thyme

Serve at once, with the remainder of the bottle of wine you cooked with. In this case a    Wolf Blass Shiraz 

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G

                AF-S NIKKOR 70-300mm f4.5-5.6G

                AF-S NIKKOR 35mm F1.8G

                AF-S NIKKOR 50mm F1.4F

                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link Doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2012 Virginia L. Dyson & Warner W. Johnston  

Sausage, Sauerkraut and Potato Gratin

Sausage, Sauerkraut and Potato Gratin 

There are not many pictures as this started as a let us use the grill sausage in the freezer before it goes bad. The next time we do it we will add lots more pictures. It turned out a lot better than expected and has moved in status from lunch to dinner. 

2 cups pork stock

5 small Yukon gold potatoes

2 lb sauerkraut - drained

½ lb. Bratwurst

1 lb. Knockwurst

  [note or equal weight in sausage that goes well with sauerkraut]

Vegetable oil

Arrowroot

Dijon

Sage

Thyme

Salt

Pepper

350 F oven

Dice 3/8-1/2 inch the potatoes and sauté in the oil. Salt and pepper to taste, add 1 cup pork stock and simmer until almost done.

Cut up and sauté sausage in second pan. 1” to 1 ½ pieces

Layer sauerkraut in medium gratin pan, then layer potatoes and then layer sausage.

Heat the remaining stock and add sage, thyme and Dijon. Reduce slightly as preferred. Add arrowroot to thicken, pour over gratin.

Bake at 350 F – 45 minutes

Note: there will be more pictures 

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G

              AF-S NIKKOR 70-300mm f4.5-5.6G

              AF-S NIKKOR 35mm F1.8G

             AF-S NIKKOR 50mm F1.4F

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link Doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2012 Virginia L. Dyson & Warner W. Johnston