Thursday, 20 April 2017

PUY LENTILS & RED SNAPPER

'Puy Lentils', are from the French city of Le Puy-en-Velay,and they're the only lentils that hold their shape after cooking. They have a peppery taste and when combined with goats butter, it adds a nutty taste. Most Puy lentils are readily available as pre cooked packets, however try your local grocer for an uncooked one. They're easy to cook and taste much better when cooked from scratch. This is a quick and easy to follow recipe. Try the recipe, leave a comment , subscribe and share. This recipe will be available on my YouTube channel 'Ndudu by Fafa'.

Ingredients 
250g of Puy lentils
600ml of water
25g butter

Red Snapper
2 tablespoonfuls of olive oil 
15g of roughly chopped fresh rosemary
1 diced green chilli
15g of julienne ginger (sliced into thin long strips)
2 large sliced onions
2 roughly chopped large tomatoes 
2 medium Red Snappers (ask your fishmonger to gut and clean the fish)

Mushroom sauce
1 teaspoon of butter
1 tablespoon of olive oil
150ml of white wine
1 finely sliced banana shallot
50g of washed & chopped Shitake mushrooms 
10g of fresh thyme
Salt and Pepper to taste

Method;

Puy Lentils 
Place a saucepan with 600ml of water on a medium heat. 
Add the Puy Lentils and cook for 15-20 minutes or until soft with a bit of a bite. 

Once cooked, add the butter and stir.


Red Snapper 

Preheat your grill to 200*c
Score the fish into a diamond shape, by slashing it diagonally (in opposite directions).
Place the fish in a roasting dish


Sprinkle  the chopped rosemary, olive oil and ginger over the fish. 
Add salt and pepper to taste. 
Rub the fish with the rosemary and ginger mixture.


Add the tomatoes, chillies and onions to the roasting dish. (The tomatoes will lend their juice and taste to the sauce)


Sit the fish on top of the mixture and place under the grill for 15-18 minutes  


Take the fish out of the grill and leave to rest for 3 minutes 


Mushroom sauce
In a frying pan, melt the butter and add the olive oil (this will prevent the butter from burning)
Add the sliced shallots and fry on a gentle heat for 2 minutes.


Add the mushroom and stir till well mixed.
Fry for another 2 minutes and increase the heat


Add the wine ( taking care not to splash on you).
Cook for 2 minutes and turn the heat down. 
Add the thyme and stir. 


Add salt and pepper to taste and stir.
Remove from the heat and set aside for later.

To serve
Scoop a ladle of the Puy Lentils to a pasta bowl and drizzle some of the fish juices over it.


Top it with a portion of the the mushroom sauce and a portion of fish. 


Sprinkle with either parsley or Greek basil


Best served with White Rioja . Enjoy!
All photos and recipes are by the owner of this blog