Chef Eric Ripert shares 2-for-1 lentil and salmon recipe

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Eric Ripert owns the triple Michelin-starred restaurant Le Bernardin in New York and shares a classic French family dinner. FMTNews FMTLifestye

NEW YORK: The king of haute seafood, Chef Eric Ripert of the triple Michelin-starred restaurant Le Bernardin in New York has shared a simple dinner idea that makes salmon the star of the show.The secret to pimping out plain old lentils? Sautéed lardons .

If you don’t have access to fresh salmon, the lentils can serve as a standalone meal, Ripert suggests.“You can cook the lentils and eat them on their own or w[ith] another fish, meat etc,” he wrote.Sautée a few lardons with a bit of oil, one diced carrot, five garlic cloves and one small onion for five minutes on medium heat.Simmer for around 30 minutes or until lentils become soft with a bit of liquid left for moisture.

Season salmon with salt and pepper on both sides and fry in hot, non-stick pan with vegetable oil on medium heat until coloured .Plate the lentils, add a bit of broth and top with the salmon.

 

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