Roasted Cod with Wild Fennel Pollen and Truffled Puy Lentils.

Roasted Cod with Wild Fennel Pollen and Truffled Puy Lentils.

Fennel Pollen Cod and Truffled Puy lentils|Fine Dining at Home

I wouldn’t rate this cod and lentils dish as the most attractive dish in the world. Where it lacks in presentation it certainly makes up for in taste and smell sensations. I’m sure most foodies have tried and enjoyed the world of truffles, I have a few pointers on this, but to begin I have to talk about the wild fennel pollen. I got it from my friends at www.souschef.co.uk  Nicola has searched meticulously for only the finest of ingredients for every type of cuisine. It is certainly worth a browse.

Onto my wild fennel pollen then. Firstly it is the dried flowers of fennel plants. It smells intoxicatingly of aniseed, almost liquorice, but has a warm edge to it. In this dish I infused a teaspoon of it in a melted tablespoon of butter. This was then spooned over the fish at the last minute. I have to admit it was amazing. If you think of a plain piece of fish, season it well with salt it is lifted to new heights without tasting salty. Add this fennel pollen and it lifts the fish another dimension without tasting aniseedy.

The truffle oil. If you apply the rules of balsamic vinegar to truffle oil you won’t go wrong, ie buy the best you can afford. First rule of thumb though, is make sure it has SOME truffle in it. Truffle flavoured is just chemicals, yuk. I had a 250ml bottle which lasted me about 18 months, with good usage. I replaced it in a hurry with a 55ml bottle from the supermarket. I needed to use so much of it just to get a truffle aroma that it only lasted a week. [purerecipe]

 

Ingredients

    Truffled Lentils

  • 200g, chopped Mushrooms
  • 1 large, finely chopped Shallot
  • 2 Cloves Garlic
  • 250g Puy lentils
  • 200ml SIngle Cream
  • 150ml Dry white wine
  • 2 Tbsp chopped Parsley
  • 1 Tbsp. Truffle Oil
  • Fennel Cod

  • 4 Cod Filets
  • 1 Tbsp melted Butter
  • 1 Tsp. Wild Fennel Pollen

Directions

  1. Rinse and cook the lentils for 25 mins until al dente.
  2. Cook the mushrooms in a knob of butter until a third their original size. Remove and pour the truffle oil over them. Sweat the shallot and garlic for 5 mins. Turn up the heat and add the wine. Let it all evaporate, turn off the heat add the cream, mushrooms and lentils. Simmer gently for a couple of minutes and add the parsley at the last minute. Check for seasoning. It will need a reasonable amount of salt and black pepper.
  3. Coat one side of the fish with seasoned flour, heat a thin layer of oil in a frying pan. Add the fish, flour side down. Cook over a medium heat for 5 mins. Flip over and turn off the heat, leave to cook in the pan. 
To serve, add some mash to one side of the plate and a good portion of lentils. Carefully put the fish on top and spoon over the melted butter and fennel pollen.

15 Comments

  1. Delicious recipe. I think I’d forgo the fennel pollen, but the cod and lentils are wonderful. I tend to leave the “fine” out of dining:)

    • Dave Crichton

      Oh Roger, you should treat yourself. If you come across it you should get some. It is as expensive as saffron though!

  2. It does sound good. Ever since I learned that there aren’t any actual truffles used in the manufacture of truffle oil I’ve been hesitant to use it. Maybe I should rethink. 🙂

    • Dave Crichton

      My bottle has a couple of shavings in the bottom of it. I’m sure there is some other enhancer though too.

  3. I love hearing about unusual ingredients but sadly I don’t get to try them out very often these days. I’m off to have a look at souschef’s website though.

  4. Wild fennel pollen – sounds wonderful! Ta for the introduction to a new ingredient. Lovely fish dish, David and I like that you’ve served it with lentils.

  5. This sounds wonderful…between the fennel pollen and the truffle oil, it is brimming with flavor.

  6. Another tasty recipe and with such unusual ingredient as the pollen! I’m always amazed at how these unique ingredients come about. Lentils du Puy are a favourite in our house hold.

  7. Pingback: December: What's Cooking? | Bureau of TasteBureau of Taste

  8. I know that I’m a little late to this party, but the dish looks delight! One question, tho. What type of “mash”? Sorry, did I just miss the recipe? Thank you!

Leave a Comment

Your email address will not be published. Required fields are marked *

*