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]
- 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
- 4 Cod Filets
- 1 Tbsp melted Butter
- 1 Tsp. Wild Fennel Pollen
- Rinse and cook the lentils for 25 mins until al dente.
- 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.
- 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.