Tournedos of Salmon, Spiced Lentils and Foie Gras

Name: Tournedos of Salmon, Spiced Lentils and Foie Gras
Yield: Serves 6
Ingredients: 25 ml/1 floz/1½ tbsp balsamic vinegar; a squeeze of lime juice; 2 tbsp olive oil; salt and pepper; 50 ml/2 floz/¼ cup corn oil; 1 tsp chlorophyll, or 1 tbsp finely chopped chives and parsley; a pinch of ground cumin; 100 g/3½ oz/½ cup Umbri or Puy lentils; ⅓ tbsp English mustard; 2 tsp sugar; 50 g/2 oz/½ cup sultanas; 1 clove garlic, crushed; a squeeze of lemon juice; 200 g/7 oz foie gras, cut into 4 slices; 20 g/¾ oz/⅛ cup onion, diced; 2 tbsp sweet chilli sauce; 25 ml/1 floz/1½ tbsp white wine vinegar; 40 g/1½ oz red onion, finely chopped; 1 tsp chopped coriander (cilantro); 20 g/¾ oz pickled ginger, finely chopped; 100 ml/4 floz/½ cup crème fraîche; 1 salmon fillet, about 1.35kg/3lb; 1 cooking apple, peeled and cut into 2.5cm/1in dice; 1 tbsp tomato ketchup; 50 g/2 oz/½ cup dried fig, chopped; 25 ml/1 floz/1½ tbsp soy sauce; ½ clove garlic; a pinch of cayenne pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Salmon is a versatile fish that can stand up to strong flavours. This dish pairs it with gently spiced lentils and roast foie gras. The flavours are individually simple but immense when mixed together. I prefer to use wild salmon for this dish. Alternatively, I choose organic salmon from Glenarme or Westray where the fish are free to swim, which keeps the fat content of the flesh low At a pinch, higher-fat farmed salmon will also work in this recipe.

Ingredients

Starter

Ingredients

Method