Marinated Mackerel With Red Lentils And Oregano Aioli

When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

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CATEGORY	CUISINE	TAG	YIELD
Eggs		Molto03	4	Servings

INGREDIENTS

6	oz	Red lentils, soaked
		overnight in
4	c	Cold water
4		Chopped fresh oregano leaves
2		Garlic cloves, finely minced
1		Whole Egg
1/2	c	Extra virgin olive oil
		divided
		Juice of 1 lemon
		Salt, to taste
		Freshly-ground black pepper
		to taste
1		Red onion, finely chopped
1	c	Red wine vinegar
1	t	Dry oregano leaves
1	c	Virgin olive oil
2		Mackerel filets -, 8 oz ea
		bones removed
		Skin intact

INSTRUCTIONS

Drain lentils and let stand at room temperature. In a blender, mix
egg, oregano and garlic until smooth. Drizzle in 1/4 cup of the
extra-virgin olive oil in a thin stream until a thick emulsion is
formed. Remove from blender, whisk in lemon juice, season with salt
and pepper and set aside. In a medium sauce pan, heat onion, red wine
vinegar, dried oregano and the 1 cup virgin olive oil. Bring to a
boil. Lower heat and simmer 10 minutes. Cut each mackerel filet
diagonally in half to form pointed wedge. Season flesh side, and  place
in small casserole just large enough to hold fish and 2 cups  liquid.
Bring vinegar mixture to boil and pour over fish, moving  around so
fish is surrounded by liquid. Allow to stand until cool (10  to 15
minutes). Saute lentils in 1/4 cup of remaining extra-virgin  olive oil
over medium heat until crispy (about 7 to 8 minutes), drain  oil off
and place in center of serving platter. Place mackerel pieces  on top
of lentils, drizzle with oregano aioli and serve. This recipe  yields 4
antipasto servings.  Recipe Source: MOLTO MARIO with Mario Batali From
the TV FOOD NETWORK  ~ (Show # MB-5641 broadcast 02-23-1996) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-10-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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