Recipe: Salmon Ballottine Prince Bernadotte

1 Soak your dried porcini for 4 hours in your cold poultry stock.

2 Prepare 4 strips of parchment paper sized 15cm wide by 25cm long.

3 Install your thick salmon slices on your work surface and give a good turn of the pepper mill (no salt) then wrap them by rolling around 2 slices of smoked bacon, thus you will have 4 small packages, then pour in the center of each sheet of paper a few drops of oil, install each ballottine in it, roll and put a small string around it, direction the fridge for 2 hours.

4 Drain your lentils keeping the juice, recover your porcini slices and mince them then in a pot pour a little walnut oil heat barely and thus sweat for 5 minutes your diced porcini then add your lentils cook for about twenty minutes salt at this time then cover and turn off your heat.

5 In a pot pour 2 spoons of olive oil, then when it is hot place your ballottines cook 4 minutes on each side then add 1.7 fl oz (5 cl) of water cover and turn off the heat for a rest of 5 minutes.
Plating.
Unwrap your ballottines pour the remaining juice into your lentils and in each cut 3 thick slices.
In beautiful hot slightly deep plates install a ladle of boiling lentils then your slices of salmon roasted to perfection.
You know how much I am a fan of blonde lentils from St Flour yet the producer I was under contract with was of rare indelicacy and "planted" me without warning me when I had well helped him by presenting his lentils to very well known colleagues.
Anyway if you have the opportunity to pass through these mountains do not hesitate anyway to bring some back in your purse.