Pan-fried Red Roman on Puy lentils

Pan-fried Red Roman on Puy lentils

Servings: 4

Ingredients

PUY LENTILS
To boil:
1 shallot
½ carrot, peeled
½ stick celery
1 whole clove garlic, whole
Sprig of thyme (optional)
1 cup dried Puy lentils
3 cups water

To sauté:
2 tbsp NOMU Extra Virgin Olive Oil
2 shallots, very finely diced
A few grinds of NOMU Sea Salt
½ carrot, peeled and very finely diced
½ stick celery, very finely diced
1 clove garlic, finely chopped
1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
2 tbsp butter
Enough swiss chard for 4, tough stalks removed and leaves roughly shredded

RED ROMAN:
4 fillets fresh Red Roman
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
2 tbsp butter
1 tsp NOMU Seafood Rub or Fish & Seafood Grinder
Juice of ½ lemon

Directions

PUY LENTILS:
Start by cooking the lentils. Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the lentils are just cooked but still al dente.  Drain in a colander and rinse under cold water to stop the cooking process. Discard the herbs and veggies.

Heat the Olive Oil in a heavy-based pan and sauté the shallots with a few grinds of Sea Salt until soft and translucent, but not browned. (The salt draws moisture out of the onions which stops it from browning too easily.) Add the finely diced carrot, celery and garlic and cook for another minute or 2 until starting to soften.  Add the cooked lentils and stir to coat. Combine the NOMU Vegetable STOCK and hot water and add to the lentils.  Allow to simmer for a few minutes. Check the seasoning, then add 2 generous blobs of butter.  At the very last second, just before serving, fold in young or baby spinach so that it just wilts.

RED ROMAN:
Drizzle Olive Oil all over both sides of the fish fillets and season with Sea Salt. Heat a heavy-based pan until very hot, then place the fish skin-side down into the hot pan. Leave to sear for 2 minutes or until beautifully browned then carefully turn over to cook the other side until just cooked through. Lastly add the butter, followed by the Seafood Rub or Grinder and allow to cook for a few seconds until the butter is bubbling away. Finish off with a squeeze of fresh lemon and serve immediately in warmed bowls with Puy lentils, freshly cracked pepper and extra lemon on the side.

Ingredients

PUY LENTILS
To boil:
1 shallot
½ carrot, peeled
½ stick celery
1 whole clove garlic, whole
Sprig of thyme (optional)
1 cup dried Puy lentils
3 cups water

To sauté:
2 tbsp NOMU Extra Virgin Olive Oil
2 shallots, very finely diced
A few grinds of NOMU Sea Salt
½ carrot, peeled and very finely diced
½ stick celery, very finely diced
1 clove garlic, finely chopped
1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
2 tbsp butter
Enough swiss chard for 4, tough stalks removed and leaves roughly shredded

RED ROMAN:
4 fillets fresh Red Roman
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
2 tbsp butter
1 tsp NOMU Seafood Rub or Fish & Seafood Grinder
Juice of ½ lemon

Directions

PUY LENTILS:
Start by cooking the lentils. Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the lentils are just cooked but still al dente.  Drain in a colander and rinse under cold water to stop the cooking process. Discard the herbs and veggies.

Heat the Olive Oil in a heavy-based pan and sauté the shallots with a few grinds of Sea Salt until soft and translucent, but not browned. (The salt draws moisture out of the onions which stops it from browning too easily.) Add the finely diced carrot, celery and garlic and cook for another minute or 2 until starting to soften.  Add the cooked lentils and stir to coat. Combine the NOMU Vegetable STOCK and hot water and add to the lentils.  Allow to simmer for a few minutes. Check the seasoning, then add 2 generous blobs of butter.  At the very last second, just before serving, fold in young or baby spinach so that it just wilts.

RED ROMAN:
Drizzle Olive Oil all over both sides of the fish fillets and season with Sea Salt. Heat a heavy-based pan until very hot, then place the fish skin-side down into the hot pan. Leave to sear for 2 minutes or until beautifully browned then carefully turn over to cook the other side until just cooked through. Lastly add the butter, followed by the Seafood Rub or Grinder and allow to cook for a few seconds until the butter is bubbling away. Finish off with a squeeze of fresh lemon and serve immediately in warmed bowls with Puy lentils, freshly cracked pepper and extra lemon on the side.

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