Roasted salmon on a mattress of spicy lentils is a dish that delivers the consolation we crave in winter with out an excessive amount of heft. Right here, the dish is paired with spinach for a mix that’s as pleasing to the attention as to the palette. I made this dish final week throughout a chilly snap in Paris — below-freezing temperatures and snow that didn’t soften for days, a uncommon occasion over right here. After hearth suppers that includes heavier winter dishes, the salmon made a welcome change.
Saumon rôti aux lentilles épicées / Roasted salmon with spicy lentils
The climate has turned hotter now — are you able to consider I’ve daisies, carnations and nasturtiums in bloom outdoors my veranda? — nevertheless it’s extremely grey and miserable. It is a typical Paris January. Final yr I made a decision to get out of city in hopes of escaping the gloom. Went to go to my brother and sister-in-law in California, and bought a douche froide (chilly bathe) because the state was handled to ‘atmospheric rivers’ (learn: fixed downpours) and a ‘bomb cyclone’ (learn: gale-force winds). So this yr I stayed house.
Because the chilly is certain to return, each right here and elsewhere, I assumed I’d share a few of the dishes I’ve been making to cheer this frigid season, in hopes of inspiring you. Over the past month or so I’ve served: gratin of Belgian endive with nation ham; paupiettes de veau (stuffed veal scallops) with celeriac purée, preceded by frisée aux lardons (curly endive with bacon — can not consider I haven’t posted that recipe, coming quickly); harissa hen; veal stewed in white wine with cauliflower purée; sole meunière preceded by oysters and foie gras (Christmas Eve); stuffed roast of guinea hen with cabbage purée, preceded by Russian-style gravalax (Christmas Day); Ukrainian ‘syrniki’ pancakes (Boxing Day brunch); and lobster tails with beurre blanc sauce (New Years Eve). That was all in December.
In spite of everything that entertaining, I slowed down this month, primarily cooking for my daugher and myself, in addition to a few visitors. Up to now I’ve served roast hen with mashed potatoes, preceded by leeks with French dressing sauce; brandade de morue (puréed salt cod and potatoes); potée auvergnate (cabbage and veggie soup with sausage); cauliflower gratin; poulet bonne femme (hen with bacon, mushrooms and onion); penne à l’arrabiata; lamb chops with rosemary; chili con carne (not on the location but); and the roasted salmon with lentils. Whew! That’s a number of cooking. Assume I’ll take a break…
For the file, though it’s undoubtedly a number of cooking, I discover that going into the kitchen is a good way to calm down. I take pleasure in making stunning meals for my buddies — certainly, I usually say that cooking is my artwork type. And I additionally take pleasure in making beautiful meals for simply me and my daughter, and even simply myself. It’s an esthetic expertise…
Joyful cooking.
