CI Recipe - Restaurant Week at Big Grove Tavern

CI Recipe - Restaurant Week at Big Grove Tavern

Big Grove Tavern is participating in Restaurant Week and are in the CI Kitchen whipping up a delicious salmon recipe.
Be sure to visit Big Grove Tavern during Restaurant Week.

Salmon with lentils, bacon & frisee
serves 4

4 pc salmon

2 eafrisee, cleaned
½ Cbacon, diced
1 Qtlentils (recipe below)

truffle oil or extra virgin olive oil

Season salmon with salt and pepper. Spray lightly with oil and grill over medium heat, 2 to 3 min per side.

In a medium pan, heat bacon over low to medium heat to render fat. When the bacon is cooked, add the frisee to the pan tossing to coat the greens with bacon fat. Dress with truffle oil, salt and pepper.

Serve salmon over lentils with frisee. Finish with chives.

Lentils (vegetarian)
Yield 1 Qt

1/3 C celery, diced (~4 stalks)
1/3 C carrot, peeled and diced
1/3 Cleek, diced
1/3 C onion, diced
1 C sherry cooking wine

2 ⅔ C water
1 ea bay leaf
1 TBS smoked paprika
1 C green lentils, rinsed

1 TBSbutter

1/4 tsp sherry vinegar

Saute celery, carrot, leek, and onion with oil, salt and pepper until onions are soft.

Add sherry cooking wine and reduce by half. Add water, bay leaf and smoked paprika. Bring to a boil.

Reduce to simmer and add rinsed lentils. Simmer for ~ 20 minutes- do not let boil. Add butter. Cook additional 10 minutes or until lentils are cooked but not soft. Add sherry vinegar and adjust S + P as needed.

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