Pollack with spiced lentils and coriander cream
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 4 × 160g skinless fillets pollack
- olive oil
- 200g Puy lentils
- 2 bay leaves
- 200ml double cream
- a bunch coriander, stalks kept
- 1 red chilli, roughly chopped
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cloves garlic, roughly chopped
- 1 tsp turmeric
- to serve buttered spinach,
Method
- STEP 1
Marinate the pollack in 3 tbsp olive oil and season. Heat the oven to 200c/fan 180c/gas 6. Rinse the lentils and simmer with bay leaves and salt for 15-20 minutes until tender then drain.
Put the cream and 50ml water in a small pan with coriander stalks, chilli, cumin seeds, coriander seeds, garlic and turmeric on a gentle heat for 20 minutes.
Strain and add to the lentils. - STEP 2
Fry the pollack on each side then transfer to the oven for 5-6 minutes until just cooked. Warm the lentil mix and add the chopped coriander.
- STEP 3
To serve, spoon the lentils on to the middle of the plate, top with some spinach and then the fish.
