Serves 1
Directions
- 1Put water in a pot, add salt and bring to a boil.
- 2Add potatoes to the boiling water and cook for about 12 minutes until tender.
- 3Drain the potatoes and set aside.
- 4Rinse the lentils in cold water and place them in a pot.
- 5Cover the lentils with water, add the carrot, onion, and celery.
- 6Add salt and cook for about 12 minutes or until just tender.
- 7Drain the lentils and discard the vegetables.
- 8Peel the hot potatoes and cut them into dice.
- 9Spread out the diced potatoes on a tray, season with oil and let them cool for half an hour.
- 10Finely chop the shallot and fresh chives.
- 11In a bowl, mix Dijon mustard, olive oil, and vinegar to create a vinaigrette.
- 12Heat a frying pan, add butter and then add the shallot.
- 13Sauté for 1-2 minutes until soft.
- 14Add the capers and stir.
- 15Remove the mixture from the pan and set aside.
- 16Add olive oil to the same pan and heat it over medium-high heat.
- 17Add the diced potatoes and cook until nicely golden brown and crispy.
- 18Remove the potatoes from the pan and set aside, keeping them warm.
- 19Add a tablespoon of oil to the pan, then add the cod fillet, skin side down.
- 20Cook for 3-4 minutes on each side until golden and cooked through.
- 21While the fish is cooking, add the vinaigrette to the lentils and stir well.
- 22Place the pan-seared cod on a plate.
- 23Top with the potato-caper-shallot mixture.
- 24Spoon the lentils around and on top of the cod.
- 25Garnish with fresh chives and serve immediately.
Ingredients
- 7 units Potatoes
- pinch Sea salt
- 1 cup Lentils
- 1 unit Carrot
- 1 unit Onion
- 1 unit Celery
- pinch Salt
- 15 g Butter
- 1 unit Shallot
- handful Capers
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh chives
- pinch Black pepper
- unit Cod fillet
Equipment
PotTongsStrainerSmall bowlCutting boardKnifeTraySpoonWhiskPanSpatulaPlate
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