Ease of Preparation: Medium
Yield: 4 Servings
Cod is a fish that readily accepts flavour, and Du Puy lentils are a joy to eat as they pop on your tongue. Combining them in a dish featuring the bright citrus notes of juniper and the freshness of rosemary is a slam dunk!
Ingredients:
Du Puy Lentils:
- 1 sprig rosemary
- 1 bay leaf
- 8 juniper berries, lightly crushed
- 1 cup (240 ml) Du Puy lentils
- 3 cups (710 ml) vegetable stock
- 2 tablespoons (30 ml) vegetable oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 1 clove garlic, minced
- 1 red pepper, finely diced
- Salt and pepper
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) chopped parsley
Cod:
- 4 5-ounce (142 g) cod portions
- Vegetable oil, for searing
- Salt and pepper
- ¼ cup (60 ml) butter
- 6 juniper berries, lightly crushed
- 1 sprig rosemary
- Du Puy Lentils
Method:
For the Du Puy Lentils:
Tie the rosemary sprig, bay leaf and juniper berries into cheesecloth sachet using kitchen twine.
In a large saucepan set over medium heat combine lentils, sachet, and vegetable stock.
Bring to a rapid simmer, then reduce heat to a low simmer and cook until lentils are tender, but retain their shape, 20-25 minutes.
Strain the lentils, discarding the liquid and sachet.
In a frying pan, heat oil over medium heat.
Add onion, carrot, celery, garlic, and red pepper. Cook until softened, 4-5 minutes.
Add cooked lentils. Cook for another 3-4 minutes, until warmed through.
Season with salt and pepper.
Before serving, add butter and parsley and stir gently to combine.
Serve warm with cooked cod.
For the Cod:
Dry the cod portions well with paper towels.
Heat a drizzle of vegetable oil in a non-stick pan over medium-high heat.
Season the halibut portions with salt and pepper and add to the pan, presentation side down.
Cook the halibut until just warmed through, 2-3 minutes per side.
Add the butter, juniper, and rosemary. Baste the cod with the melted aromatic butter for 2-3 minutes until the fish is just cooked through and almost starting to flake.
Spoon the warm lentils onto serving plates, top with a cod portion and drizzle some of the aromatic butter over the fish.
Serve immediately.
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