Yield: 4 servings
Ingredients:
Lentils
- 1 ½ cups (350 ml) Umbrian lentils (or substitute with Puy lentils)
- ¼ cup (60 ml) olive oil
- 2 small shallots, diced
- 2 garlic cloves, diced
- ½ cup (120 ml) raisins
- ¾ cup (180 ml) prunes, chopped
- ½ cup (120 ml) chopped Italian sundried tomatoes (packed in oil)
- 3/4 cup (180 ml) dry white wine
- Salt and pepper
- ½ cup (120 ml) chopped Italian parsley, plus more for garnish
- Extra virgin olive oil, for drizzling
Fish
- 4 x 6-ounce (170 g) pickerel fillets, skin on
- Salt and pepper
- 2 tablespoons (30 ml) butter, plus more if needed
- 1 tablespoon (15 ml) olive oil
Method:
For the lentils, rinse under cold water until the water runs clear.
Add the rinsed lentils to a large pot of boiling water, then lower heat and cover. Cook for 20 minutes or until tender but still toothsome.
Drain and reserve.
Heat the olive oil in a saucepan over medium temperature. Add shallots and garlic and cook for 1-2 minutes, until translucent.
Add raisins, prunes, sundried tomatoes (along with oil), and dry white wine, bring to a boil and and cook until liquid has reduced by half. Season with salt and pepper.
Add lentils to saucepan, then toss with chopped Italian parsley. Reduce heat and cover to keep warm.
For the fish, first pat the fillets dry with a paper towel. Season skin side with salt and pepper.
Heat butter and olive oil in a skillet until butter starts to foam.
Add the fillets, skin side down, pressing gently to ensure full contact with hot skillet. Season top side of fish and cook for 3-4 minutes.
Flip fish and cook for another 2-3 minutes or until flesh is opaque and easily flakes with fork.
To finish, divide the warm lentils between serving dishes, drizzle with fragrant extra virgin olive oil, and top each portion with a pickerel fillet.
Garnish with chopped parsley and serve immediately.
Buon appetito!