Ingrédients
- 1 pouch Merchant Gourmet Puy Lentils
- 3-4 cloves garlic
- 4 handfuls of spinach
- 3 tbsp heavy cream
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 fillets of white fish, skin on
- 2 tbsp capers
- 2 tbsp butter
- 2 tbsp sultanas
- Zest of 1 lemon
- 3-4 tbsp white wine
- Handful of parsley
- Squeeze of lemon
For the fish
Méthode
- Chop the garlic and add to the pan with 2 tbsp olive oil on a low heat for 5 minutes.
- Then add in the spinach and cook until wilted, followed by the cream, seasoning and Puy Lentils.
- While this cooks on a low heat, pat the fish dry with a kitchen towel and then score the skin of the fish.
- In another pan, heat a little more oil until it's nice and hot. Then add the fish (skin side down) and cook for 2-3 minutes on each side. It should be hot enough to crisp up the skin.
- Once cooked, remove the fish and add the butter into the same pan, followed by the capers, sultanas and lemon zest.
- Cook for 2 minutes, then add the wine and cook for a further 2 minutes
1 comment
This dish was absolutely delicious, despite a frustrating lack of full instructions.
When does one use the lemon juice, an ingredient in the lentils section?
And what do you do with the handful of parsley in the fish section? Chop it? Then what?
I decided to put the lemon juice in with the lentils as they are described as lemon in the intro, though they tasted lovely without.
I didn’t know what to do with the parsley apart from garnish, but I ended up chopping it and putting some in with the lentils since they were also described as herby in the intro.
I’d love to know what I should’ve done with both ingredients to have the full recipe sometime but meanwhile, I’ll definitely make it again.