Good to go, then? Well, yes ... and no. I am far from advocating pulses, even benign pulses, as a regular thing but every now and again, they make a welcome change and make a great tasting dish. In fact, isn't that what being alive is all about? Eat, sleep and be well? Keep a perspective on it, eh?
With apologies done, let's see what this dish is about ...
It's haddock fillets, simply pan-fried and laid over a bed of puy lentils, mushroom, courgette and spinach, cream and mustard sauce over.
Fish - Haddock & Butter
Lentils - Puy Lentils, Onion, Garlic, Parsley, Mushroom, Courgette, Tomato Puree, Worcestershire Sauce & Goose Fat, Parsley & Spinach
Sauce - Cream & Wholegrain Mustard
Puy Lentils
Puy lentils, a Protected Designation of Origin green lentil variety from the Le Puy region of France owes its distinct character to the terroir within which it grows.
Take a skillet and melt some of your favourite paleo fat, sauté off some chopped onion, drop in a few mushrooms to soak up any remaining fat, add courgette, garlic, tomato puree, Worcestershire Sauce, sea salt and black pepper. Chopped parsley, too.
As a benchmark, 400g of lentils will feed two, one onion is needed.
Set aside on a low heat to reduce and concentrate the flavours, stirring in a generous handful of spinach as you start the fish.
Haddock
Pan fry the fillets in butter.
Sauce
Warm through some double cream and stir in a helping of wholegrain mustard.
How much? Your choice! Go by taste. Reduce gently, adding literally drops of water if the sauce becomes too thick.
Serve
Make a bed of lentils, fish over, sauce on top and garnish with something, or other. I had chives to hand which worked very nicely.
