Poached Sole With Blood Orange Beurre Blanc
Poached Sole With Blood Orange Beurre Blanc is a gluten free, primal, and pescatarian recipe with
Poached salmon with courgette lentil salad lemon relish
Ingredients
- ½ handful mint stalks (save the leaves for the relish)
- ½ handful parsley stalks (save the leaves for the relish)
- peeled rind 1 lemon (save the rest for the relish)
- 2 salmon fillets, boned removed
- 1 small courgette, peeled into ribbons with a vegetable peeler
- ½ fennel bulb, halved then very thinly sliced
- 8 radishes, cut into wedges
- 250g pouch ready-cooked puy lentils
- 2 tbsp extra-virgin rapeseed or olive oil
- 1 tsp clear honey
- 1 tsp Dijon mustard
- small handful mint leaves, finely chopped
- small handful parsley leaves, finely chopped
- 1 shallot, very finely chopped
- 2 lemons (1 from above)
Instructions
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