Serves 6

4 pound piece of center cut salmon on the bone
4 ounces bacon slices
1 1/2 cups heavy cream
2 tablespoons fresh horseradish, grated
2 shallots, chopped
for the lentils:
8 ounces lentils, dry
1 medium onion, peeled
3 cloves
1 clove garlic
1 bouquet garni
2 cups water
to taste salt and pepper

PREPARATION
Preheat oven to 425 degrees.
To cook the lentils, wash them well in cold water. Put them in a saucepan with the onion studded with the cloves. Add the garlic and bouquet garni. Cover with water. Bring to a boil. Add the lid.
Simmer the lentils for 30 minutes, stirring occasionally. Add more water if the lentils seem dry, and continue simmering until they are tender, 20 to 30 minutes longer. Most of the water should be absorbed. If necessary, remove the lid toward the end of cooking to allow water to evaporate. Discard the onion, bouquet garni, and garlic clove. Season lentils to taste. Keep hot.
To cook the salmon:
Scale if necessary, and wash under cold water. Measure the thickness of the fish at its thickest point. Place in a baking dish. Season with salt and pepper. Wrap the salmon with bacon slices. Roast in oven 10 minutes per inch thickness while basting occasionally. Transfer the salmon to a serving platter.
Remove the bacon and skin of the fish. Cover loosely with foil. Discard the fat from the baking dish, add the cream and bring to a boil, stirring with a spoon to dissolve the pan juices. Strain the cream into a medium saucepan. Add the horseradish and shallots, bring back to a boil and simmer for 5 minutes.
PRESENTATION
Spoon the lentils around the salmon. Serve the sauce separately.