- 1 large handful of parsley leaves
- 1 handful of mint leaves
- 1 handful of basil leaves
- 1 small handfull of capers
- a small handfull of gherkins
- 2 T mustard dressing
- Olive oil
- 400gr green lentils
- 1 kg cod cheeks or cod fillets
- 2 garlic cloves finely chopped
- a good squeeze of lemon juice
Finely chopped all the herbs, capers and gherkins.A food processor works well. Add 2 T mustard dressing(see below)and enough olive oil to make a pourable paste. Set aside.
Mustard dressing
Whisk 100 ml of olive oil, 25 ml of red wine vinegar, 1T of Dijon mustard salt and pepper and 1 t of sugar.
For the braised lentils
- 400 gr Puys lentils
- 2 large carrots finely chopped
- 3 celery sticks finely chopped
- 1 small onion finely chopped
- 3 garlic cloves finely chopped
- 5 sprigs of thyme without the stem
Put the lentils in a sauce pan with lots of water. Do not add salt. Cook for about 45 minutes or till cooked.Drain refresh in cold water and drain again.
In a large saucepan sweat the vegetables and thyme with a large pinch of salt and black pepper in oil.when translucent add the lentils and a splash of water to stop them sticking to the bottom of the pan.
Sason the fish and pour over some olive oil.Pan fry quickly adding the chopped garlic at the last minute and finish with a good squeeze of lemon juice.
Serve the fish on top of the heated braised lentils and spoon over the salsa verde
