| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Simply, Fish |
1 |
servings |
INGREDIENTS
| 2 |
|
225 g; (8oz) thick pieces |
|
|
; of hake – skin on |
|
|
; but no bones |
| 80 |
g |
Lentil de puy; soaked for 24 hours |
|
|
; in cold water (3oz) |
| 1/2 |
|
Carrot |
| 1/4 |
|
Leek |
| 2 |
|
Cloves garlic |
| 1/4 |
|
Red onion |
| 300 |
ml |
Red wine; (10 1/2fl oz) |
| 1 |
|
Lime; juice and zest |
|
|
Virgin olive oil |
|
|
Balsamic vinegar |
|
|
Ground cumin powder |
| 40 |
g |
Coriander; (1 1/2oz) |
|
|
Seasoning |
INSTRUCTIONS
Dice the carrot, leek, garlic and onion finely, saut. them off in a pan
with a little olive oil and add the red wine and the lentils that have been
drained. Turn up the heat and simmer gently, after about ten minutes add
about 1 tsp of the ground cumin powder and continue cooking for about 20
minutes.
While this is cooking, cook the hake in a non–stick pan, skin side
down in a little olive oil. Cook on one side for about 2 minutes and then
turn over. Try to avoid turning it more than once, as the cod will fall
into bits during cooking.
Season the lentils with salt and pepper, lime and fold in lots of freshly
chopped coriander and finish with a drizzle of balsamic vinegar, to give it
an extra kick.
Serve on a plate with the cod on top and either garnish with somne fresh
herbs or with a drizzle of olive oil.
Converted by MC_Buster.
Per serving: 297 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g
Protein; 25g Carbohydrate; 0mg Cholesterol; 226mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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