It is no secret that I did not have the ultimate romantic exchange student experience in France. My host mother starved me. I was dirt poor. I didn’t have cute clothes to keep up with the French fashionistas. It was also winter and, thus, brutally cold. In fact, it was so cold I had problems enunciating due to a perpetually frozen face.
I hate having a frozen face.
K, on the other hand, had a much more idyllic exchange student experience. He skied a lot. He made great friends. The French kids loved his blonde hair. He was even housed by a family of successful restauranteurs who happily nourished his tiny 18 year old frame.
Oh well. I once heard something about life struggles making you stronger. I would like to believe that’s the case. Either way, I’m not here to complain. I’m here to tell you that I still love France.
I love France for lots of reasons. Even if the country kicked me back to dreary Seattle 30 lbs. lighter and many many dollars poorer, I am thankful. There were lots of good moments and lots of things I discovered. I found endives. That, alone, might have been worth the struggle. I discovered red wine and omelette sandwiches too. I thank France for such amazing gifts.
There is something about French stuff that’s just better. Don’t you think? French fries? French bread? French Laundry? Stinky French triple creme cheese?
Lovely lovely things.
If that were not enough, there is also a tiny gem that grows in central France. It’s the French Lentil and it’s glorious. Not only is this little gem beautiful in colors of deep blue and green, it’s delicious and fabulously easy to cook.
I would like very much if you tried this gem. It requires no pre-soaking or long hours of cooking. It’s very low maintenance and that quality is a big seller around here.
Try the lentils as a bed for a beautiful piece of salmon with savory herb butter. It was an absolutely fantastic combination. Simple. Elegant. Delicious.
Salmon with Lentils & Mustard Herb Butter
For mustard-herb butter
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
For lentils
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice
For salmon
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter
Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
Cook lentils:
Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
While lentils cook, chop leeks, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
Serve salmon, topped with remaining mustard-herb butter, over lentils.
Source: Gourmet
What is it about French exchanges? My Parisian exchange buddy was highly, highly emotional and she fell madly in love with John, a classmate of mine. One night we all had a big party and she stormed home and sobbed when John did not return her feelings. Her mother and I had to pick her fragile self up off the floor and nurse her 13 year old broken heart back to health. Exhausting. We did not stay friends!
And yes – Puy lentils are the best!
I've never been to France, but I truly love it. I really, really do. And, this dish…it looks stunning and delicious.
I have never been on an exchange, but have experienced the life of a poor student in a foreign land. It was nice experience though, and I stay back in Oz for that.
And I love your recipe! Thanks for the inspiration!
I can eat those lentils all day long and never tire of them. I love the idea of this preparation! Maybe I'll be super nice wife and make the salmon for Randy!
I adore lentils and everything French. This looks like a fabulous dinner, love the mustard herb butter!
Yes, I agree, there is just this certain something about French stuff that carries a little magic
These lentils look to be a wonderful example of that! This dish sounds so delicious!
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I am a huge lentil fan. Love this dish. Great photos too.
oh yum, savory! maybe even i can cook this one!
I love the little stories you tell with your recipes. Love them.
I have 4 kinds of lentils in my pantry & no clue what to do with any of them. I had never thought of preparing them like this..I always just think of indian food or in salads. The burnish on the salmon looks gorgeous by the way
I just made this and am in absolute heaven right now. The lentils are fabulous. I prepared my salmon en papillote w/ shallots, tomatoes and herbs, but the combination of salmon & lentils is perfect. THANK YOU!
Mmm, love salmon and always looking for new ways to cook. Only cooked with lentils once, but I really liked them so I look forward to trying them again.
I love France, too. My husband and I got married in September and honeymooned in Paris. It completely lived up to its romantic reputation. I often daydream about sipping a cafe creme in a sidewalk cafe while watching the world go by. Sigh…
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So glad you enjoyed it! xooxo
[...] if you traveled in France and had a chance to feast on a gratin there, you will find yourself instantly transported. [...]