Poached Salmon with Lentils in Cream

Portions: 12 Portion size: 4 oz (125 g) salmon

2 floz (60 mL) sauce U.S. Metric Ingredients

■ Procedure

1. Cut the salmon fillets into 4-oz (125-g) portions.

2. Poach in the court bouillon until just cooked, about 10 minutes.

3 lb 1.5 kg Salmon fillets as needed as needed Court bouillon

3 lb 12 oz 1.8 kg Lentils in Cream (p. 613) 112 pt 750 mL White Wine Cream Sauce for Fish (p. 197)

Per serving:

Calories, 640; Protein, 31 g; Fat, 46 g (34% cal.); Cholesterol, 175 mg;

3. For each portion, cover the center of a plate with 5 oz (150 g) lentils. Place the salmon on top.

4. Dot with the sauce and serve.

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