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1
To prepare the lentils, blanch the lentils for 10 minutes in a pot of boiling water.
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2
Drain and set aside.
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3
In a large saute pan, fry the bacon until it is lightly browned.
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4
Add the shallots and garlic, and saute for 2 minutes, until they are tender and translucent.
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5
Add the lentils, cream, thyme, and marjoram.
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6
Simmer about 15 minutes, until the lentils are tender and the mixture resembles thick soup.
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7
Remove from the heat.
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8
Season with salt and pepper.
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9
Set aside.
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10
To make the sauce, heat a saucepan over medium heat.
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11
Add the salmon bones, garlic, carrots, celery, and leeks and cook until vegetables are golden brown.
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12
Add the tarragon, thyme, wine, and stock.
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13
Increase the heat and bring the sauce to a bowl.
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14
Simmer for 15 to 20 minutes.
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15
Strain the sauce though a fine sieve and return it to a clean sauce pan.
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16
Bring the sauce to a boil and continue cooking until it has reduced by half and is thick.
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17
Remove from the heat and adjust the seasoning with salt and pepper.
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18
Whisk in the butter.
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19
(If you have made the sauce ahead of time, reheat it while the salmon is cooking and add the butter at that time.)
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20
To serve, preheat the broiler.
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21
Slice the salmon diagonally into long thin slices.
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22
Place 1/2 cup of the creamed lentils on each of 6 ovenproof plates.
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23
Place 2 slices of salmon on top, without over lapping.
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24
Broil for 2 minutes and drizzle over the red wine sauce garnish with the haricots verts and serve.
