Potato-wrapped salmon with red wine stewed lentils and deconstructed romesco

In a shallow wide pot over medium heat, sweat carrots, onions and celery in a little clarified butter, with thyme and garlic if wanted, until translucent.

Add lentils and stir; pour in red wine and season with a good pinch of salt.

Add the water and cook 20 to 25 minutes, until tender but still holding their shape.

Portion the salmon so the potato slices wrap around it easily; slice off any bloodline or gray flesh, which tends to be bitter.

Slice the potatoes as thinly as possible on a mandolin; too thick and they break when bent.

Lay out a few shingled potato slices and wrap them around each fillet, seams as tight as possible.

Heat a non-stick saute pan on medium-high with a few spoonfuls of clarified butter. Season the fillets with salt and lay them in seam side down to sear.

When golden brown, flip and cook until the other side crisps; baste with the hot butter and cook another 4 to 5 minutes, basting constantly for even color.

Rest the salmon at least 2 minutes with the heat off.

In a small pot over low heat, add vegetable oil, spring onions, quartered tomatoes, hazelnuts and a spoonful of canned chipotle; cook gently 1 to 2 minutes, stirring little so the tomatoes do not fall apart. Remove from heat when slightly tender.

Plate in a wide bowl: lentils first as a bed, romesco placed around them, the salmon on top, finished with fresh cut spring onion tops.