Recipe of the Month

Try your hand at one of the dishes from our new Events Autumn/Winter menu pack


Ingredients (10 servings)

170-200g Skinless salmon fillet, 4 slices fresh bread, 230g Dijon mustard, 1/8 bunch parsley, 180g butter, 300g Puy lentils, 400g mirepoix diced, 400g celeriac diced, 20g vegetable bouillon, 10 sprigs thyme, 400ml white wine, 5 lemons, 300g salsa verde

Cooking intructions

Cook and strain the lentils twice to remove colour. Sweat off mirepoix and celeriac in a little butter and then deglaze pan with wine. Add lentils and thyme and the vegetable bouillon and reduce until almost dry. Finish with 130g of butter and a squeeze of lemon juice, then set aside.

Mix the bread crumbs with parsley, Dijon mustard and butter, making sure the bread crumbs don’t go clumpy. Spread a generous layer of Dijon mustard on the skin side of the salmon and then add the bread crumbs.

Serve dish with 170g of lentil mix, 30g salsa verde and a quarter deseeded lemon.