Serves 4
400g parsnip
500ml milk
1 small sprig of thyme
2 bay leaves
1 clove of garlic, peeled
100g butter cut into 1cm cube
10g salt
2g pepper
20ml olive oil
1 small onion, finely chopped
1 celery stick, finely diced
1 carrot, finely diced
150g puy lentils, rinsed
3 fresh thyme sprigs
400ml vegetable stock
Squeeze of lemon juice
Extra-virgin olive oil, to taste
4 pcs of 175g salmon fillet
50g butter
15ml vegetable oil
Watercress, picked
15ml olive oil
Salt and pepper
To make the puree, place the parsnip chunks in a heavy based saucepan with the milk, bay leaves, thyme and garlic. Simmer and cook for 25 mins, or until parsnips are tender. Remove the bay leaves and thyme sprig and ladle the parsnips and milk into a blender – do this in batches. Puree the parsnips until they reach a smooth and silky consistency. Return the puree to a clean pan and season with salt and pepper. Stir in the butter until melted.
Heat the olive oil in a wide saucepan over a medium heat. Add the chopped onion, celery and carrot and cook, stirring occasionally, for about 5 mins or until the onion is beginning to soften. Stir in the lentils, so they’re coated in the oil and cooking juices, add the thyme sprigs and hot stock. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 15-20 mins or until the lentils are tender but still holding their shape, and the stock is absorbed. Add a dash of boiling water if the lentils look dry during cooking. Discard the thyme sprigs and stir the lemon juice and extra-virgin olive oil into the lentils and adjust the seasoning.
Deep fry some parsnip slices.
Heat a frying pan until hot, add the butter, then fry the salmon for 2 mins on each side. Place the heated parsnip puree and lentils onto the plate. Top with the cooked salmon. Dress the watercress in some olive oil and place on top of the salmon fillet. Add the parsnip slice on top of the watercress salad, and serve.