Fish fillet with celeriac lentils (4 portions)
Recipe from Lindsey Bareham
Fabulous fish! So good for us especially when served with this yummy mix.
Low in fat, high in protein and fibre and with added goodness of Vitamin B3, B6, B12 , folic acid, selenium and manganese
1 tbsp olive oil
2 sprigs thyme
200g puy or other dark brown/green lentils
½ chicken stock cube
1 lemon; 1 garlic clove
bunch flat-leaf parsley
a couple of slices of ryvita
100ml milk; 25g butter
4 sole, plaice or other flat-fish fillets
½ tbsp Dijon mustard
1 egg; flour for dusting
1. Halve, peel and finely chop the onion. Soften in 1 tbsp oil with the thyme. Add washed lentils, stock cube and 400ml water. Simmer, covered, until tender. Season with salt and squeeze lemon. Cover and leave to absorb the last of the liquid.
2. Blitz garlic, parsley leaves and bread into crumbs. Tip into a shallow bowl. Quarter, peel and chunk celeriac and potato. Rinse and boil in salted water until tender. Drain and liquidise with 50ml cooking liquid, 100ml milk, 25g butter and squeeze of lemon. Keep covered.
3. Cut the skinned fish in half lengthways. Smear the top with mustard. Dust with flour. Whisk the egg in a shallow bowl. Dip the fish in egg then press into the crumbs, turning to coat, transferring to a plate. I use tongs to avoid clogging fingers with mixture.
4. Fry in uncrowded batches for 2-3 min a side in hot oil, allowing the crumbs to crisp golden, adjusting the heat to avoid burning. Rest on kitchen paper to drain.