Ingredients for 4
- 225 g Pardina or Puy lentils
- 400 ml vegetable stock
- 100 ml white wine
- 4 salmon fillets, approx 150g each in weight
- 120 g Philadelphia Light
- black pepper to taste
Instructions
- Rinse the lentils and then simmer with the stock and wine for 20 minutes until tender. Halfway through cooking, place the salmon into a preheated oven, Gas 6, 200 °C for 10-12 minutes until cooked (fish should flake when tested with a knife).
- Stir the Philadelphia and black pepper into the lentils until melted, place onto serving plates and top with the salmon.
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