Cut the butter in quarters lengthwise and then cut each strip into 8 pieces. Pile the butter pieces onto a plate and slide into the freezer until ready to use. Combine the water and vinegar, and refrigerate until ready to use.
从冰箱取出面团,并设置它out at room temperature until it’s just pliable enough to roll, 10 to 15 minutes. Arrange a large piece of parchment on a work surface, put the unwrapped dough in the center, and cover with another piece of parchment. Roll the dough between the parchment sheets into a 13-inch round, lifting, turning, and repositioning the parchment and lightly flouring throughout the rolling process.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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