Earlier this week I finally mastered hollandaise sauce. I was so excited that I tried Bearnaise sauce. Oh, it broke horribly, turning into solid yellow gunk in floating fat, but even then I was able to save it, thanks to a tip I read in Ratio. I added just a few drops of cold water and boom, it re-emulsified beautifully. I got a kick out of all the whisking involved. It really felt like I was “cooking” not just “reheating” and I giggled about all the calories I was burning off that would allow me a double portion of the sauce on my fish!

Hubby, a fan of neither lentils nor salmon, really liked this dish and I thought it was yummy! I like to sprout legumes so they are very easily digested and the phytic acid in them is broken down. Once sprouted, legumes take even less time to cook. This meal was on the table in less than 30 minutes. I know it looks like a big, hairy deal, but it went very quickly and the sauce was exciting to make!

Salmon on Sprouted Lentils
2 cups lentils
salmon filet
1 medium shallot, minced
1 ounce dry white wine
1 ounce white-wine vinegar
pinch freshly ground black pepper
1 tablespoon dried tarragon
Salt to taste
5 oz. unsalted pasture butter
2 small egg yolks
1 1/2 tablespoons water

Three days before serving, set two cups of lentils to soak overnight in body-temperature water. The next morning, pour off the water and lay the lentils out in a single layer on a paper towel. I put mine inside a colander for easy rinsing, but you could also lay them in a glass bowl. Twice a day, rinse the lentils and return them to their towel or bowl and cover them. On the third day they should have sprouts about a half inch long and that is the perfect length for eating.

Preheat oven to 350°. Bring two cups of stock and two cups of water to boil and skim. Add sprouted lentils, turn down the heat to simmer and cover. Let lentils cook until tender, about 20 minutes, drain and keep warm.

While the lentils cook, place your salmon filet skin side down on a baking pan. Dot with butter and squeeze lemon juice over. Bake 15 minutes, or until the fish is just opaque and flakes easily with a fork.

Bring water to simmering in the bottom of a double-boiler.

Combine the shallots, wine, vinegar, pepper, and tarragon in a heavy-bottomed saucepan and simmer over medium high until reduced by half (you’ll have about one tablespoon of liquid left.) Strain the solids out of the reduction and reserve the liquid.

In the same saucepan, melt the butter. Simmer it rapidly for at least 10 minutes. The water in the butter will evaporate and the milk solids will clump together. Let the melted butter sit for a few minutes so the solids will fall to the bottom. Pour the melted butter through a cheesecloth-lined strainer to save just the ghee and toss the solids.

Put the egg yolks and water in the top of the double boiler. Off the heat, whisk the eggs and water for 30 seconds, whipping in lots of air. Put the top on the bottom of the double boiler and cook over very low heat, whisking constantly and scraping the bowl until thick and fluffy. When the whisk leaves tracks that hold for a few seconds, take it off the heat and whisk rapidly for 30 seconds to cool it slightly. Add the clarified butter a very little at a time, whisking constantly. Be sure the butter isn’t too hot or it will break the emulsion into yellow goo and floating butter. (If you do, remember the cold water trick – a couple drops will do the trick.)

Whisk in a little of the reduction and taste. Add as much of the reduction as suits your taste. Season with salt and pepper.

Scoop lentils onto serving plates, top with salmon and drizzle sauce over the top. Serves four generously or six sparingly.

Featured on the Two for Tuesdays Recipe Blog Hop.