even though spring has sprung, I still like to use lentils… sometimes all the way into summer, I love their earthiness and they are great in a salad…
even though spring has sprung, I still like to use lentils... sometimes all the way into summer, I love their earthiness and they are great in a salad...
serve this with an unashamedly wooded chenin blanc....
Yield: 4
Ingredients
- for the lentils:
- 1 cup brown lentils
- 1/2 a carrot, peeled
- 1 small onion, peeled with one or two cloves in it
- 1 bouquet garnit
- 2T chopped parsley
- 2T red onion chopped
- 6T red wine vinegar
- 10T olive oil
- smoked salt to taste
- pepper for the sauce
- 300ml cream
- 2T finely chopped garlic
- 1 sprig of thyme to finish:
- 4 portions line fish, bones removed
- 2T freshly snipped chives
Cooking Directions
- place the lentils, carrot, whole onion and bouquet garnit in a large pot, cover with water generously and cook with a lid on
- lentils will normally take about 45min to cook, when done, strain the lentils, discard the veg garnish and keep aside
- make a vinaigrette with the olive oil, vinegar, parsley and smoked salt and mix to the warm lentils, check the seasoning
- make the garlic sauce by bringing the cream to the boil in a small pot, add the garlic and thyme and reduce on low heat until the sauce thickens slightly, season and keep aside
- season and cook the fish in a non-stick frying pan until done, make sure your fish is moist
- serve the fish on top of the lentils, sauce around and garnish with some chives