Stew with Le Puy green lentils and salmon

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Potée de lentilles vertes du Puy et de saumon
Photo credit: Céline de Cérou
Why not give this recipe for Le Puy green lentils with fish a go? It’s an original recipe that still features all the essential ingredients! Bon appétit!
A PDO
Preparation
25 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 4 pavés salmon
  • 500 g green lentils from Le Puy PDO
  • 1 small pumpkin
  • 2 carrots
  • 1 onion
  • 1 gousse garlic
  • 4 cloves
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1,2 l water
  • 2 c. a tablespoon of olive oil from Aix-en-Provence PDO
  • Salt and freshly ground pepper
  • 1 glass of white wine

Tip

Choose an Aix-en-Provence olive oil, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...

Instructions

  • Rinse the salmon and pat it dry with kitchen paper.

  • Wash the pumpkin, cut it in half, remove the seeds and dice it into small cubes. Peel the carrots and dice them into small cubes.

  • Peel the onion and stud it with cloves. Peel, remove the germ from and crush the garlic.

  • Heat the Aix-en-Provence olive oil (PDO) in a large saucepan or a cast-iron casserole dish. Fry the diced pumpkin and carrots for 5 minutes.

  • Add the PDO green lentils from Le Puy, the chopped garlic and the onion studded with cloves. Add the glass of white wine, stir, then fry gently for 5 minutes. Pour in the water, add the thyme and bay leaves. Put the lid on and bring to the boil.
  • When the water starts to boil, reduce the heat and leave to simmer, covered, for about 30 minutes. 10 minutes before the end of the cooking time, add the pieces of salmon.
  • In principle, the lentils are cooked and there is very little water left.
  • If this is not the case, continue cooking without the lid so that the water evaporates, or with the lid on if the lentils are not cooked through.

  • Once cooked, season with salt and pepper, add 1 tablespoon of olive oil from Aix-en-Provence PDO and serve.

Tip

Choose an Aix-en-Provence olive oil, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries. Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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