Lentils are something that I enjoy eating on occasion, Puy lentils a variety I regard as quite special.Today, a variation on a classic Cod & Puy - you can read my thoughts on lentils in the link, but generally, I regard them as fairly inoffensive and perfectly good to eat every now and again ... if that's what you want to do.
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.
It's autumn, and so I'm bulking this meal out a little ...
Constituents
Fish - Cod, although any white fish will do, skin on and fried in butter
Cavolo Nero & Puy Lentils - Cavolo Nero, Puy lentils, sea salt, black pepper, sprinkle of chilli flakes and your favourite paleo fat, goose fat, here
Method
Steam your Cavolo Nero for a few minutes before transferring to a large skillet with your favourite paleo fat, toss in the drained lentils, add sea salt and black pepper along with a sprinkle of chilli flakes and warm through.
Warm some butter through in another skillet and fry the fish, skin side down for a few minutes. Loosen the fish by giving the skillet a gentle shake and flip over. Switch the heat off and let the other side cook through in the residual heat for a really tender piece of fish.
Serve out, kale and lentils down with the cod to crown.
