THE LIME-STUNG PULSE REEF

(Our Play on Cod with Puy Lentils)

THE LIME-STUNG PULSE REEF

Ingredients: 2 Cod fillets, 200g Puy Lentils, 1 Shallot (minced), 1 clove Garlic, 1 tsp White pepper, 1 tsp Dried Oregano, 1 tbsp Dijon mustard, 1 tbsp Sherry vinegar...

Ingredients

  • 2 Cod fillets
  • 200g Puy Lentils
  • 1 Shallot (minced)
  • 1 clove Garlic
  • 1 tsp White pepper
  • 1 tsp Dried Oregano
  • 1 tbsp Dijon mustard
  • 1 tbsp Sherry vinegar

Cooking Method

  1. The Swell Boil lentils in 500ml water until tender; drain.
  2. The Scorch Pan-fry cod in 1 tbsp oil until the skin is charred and flaky; remove.
  3. The Bloom Sauté shallots and garlic; add spices and a 20ml splash of lentil water to release the perfume.
  4. The Marriage Toss lentils into the pan; stir in mustard and vinegar until it form a thick, tangy silk.
  5. The Final Flourish Place cod on the lentils; finish with a massive squeeze of raw lime and fresh parsley.

Cuisine: French

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