Cod with Puy Lentils
By Young's Seafood
Published on 04 October 2022
A delicious and healthy dish of cod with puy lentils in a red wine sauce.Time and servings
45 minsTotal time
2Servings
45 minsCooking time
Ingredients
- 2 cod fillets
- 1 pinch of ground nutmeg
- 300 ml of fish stock
- 0.5 tsp of plain flour
- 40 g of unsalted butter
- 25 g of celery, finely chopped
- 25 g of onion, finely chopped
- 1 pinch of ground allspice
- 0.5 tsp of sugar
- 2 garlic cloves
- 25 g of carrot, finely chopped
- 1 pinch of ground cloves
- 300 ml of red wine
- 125 g of dried puy lentils
- 1 clove
- 1 onion, peeled and sliced
- 1 bouquet garni
Method
Step 1
Put all the ingredients for the lentils into a pan (lentils, clove, onion, salt, garlic and bouquet garnet), cover with water, bring to boil then simmer until tender, for about 20 minutes. Drain and cover to keep warm.Step 2
For the sauce, melt 25g of butter in a pan and add the carrot, celery and onion.Step 3
Fry over a high heat for about 5 minutes until the vegetables are well softened, split and set aside in a ramekin size amount of this vegetable mixture and keep warm.Step 4
Add the red wine to the vegetables that are left in the pan and bring to the boil. Boil until the sauce is reduced to about 1/2 the amount, then add stock, sugar, ground cloves, spices and season with salt, reduce further for a few minutes. Strain the reduced sauce into a clean pan, crush the vegetables to get the flavour out. Mix the remaining 12g of butter with the flour to make a smooth paste (beurre manié).Step 5
Bring the red wine sauce to the boil and then whisk in some of the paste, a little at a time until all gone. Simmer for 2 minutes until the sauce is smooth and thickened. Adjust the seasoning if necessary. Remove the bouquet garnet. Cover and keep warm.Step 6
Pre-heat the grill to high. Brush the Cod with a little melted butter and season with sea salt and black pepper. Grill the cod for 5 minutes each side.Step 7
To serve, spoon the lentils on to 2 warmed plates and place the cod on top. Spoon the sauce around the edge of the plate, sprinkle with chopped chives and the vegetables you set aside in the ramekin.