Ingredients
Preparation
- Cook the lentils according to the instructions on the packet until they are al dente. If you prefer to cook them in chicken or vegetable stock then this will add more flavour to the lentils but it’s not essential.
- Meanwhile chop up the leeks into 5mm discs, place the butter in a medium sauté pan and warm the butter until it’s completely melted. Add the leeks and slowly cook until they are very soft, for about 10-15 minutes. Keep warm on a very low temperature while you prepare the rest of the dish.
- Wash the kale, remove the long thick spine in the middle of the leaves and discard this spine. Finely chop the kale.
- Remove a couple of spoonfuls of the leek butter and set aside as garnish for the end. Add the kale to the rest of the leek butter and gently toss until the kale is coated in the butter and leeks, keeping warm over a low heat but don’t fry the kale or it will go crispy.
- Drain the puy lentils of their cooking liquid and add them to the kale and leek butter, toss a few times and taste. If it needs salt and pepper along with lemon juice then season generously at this stage, toss again and taste to see if the seasoning is to your liking. Set aside and keep warm while you cook the fish.
- Next place a large sauté pan on the hob and drizzle a spoonful of vegetable oil in the pan. Heat until the oil sizzles.
- Pat the fish skin dry and sprinkle with salt and pepper then place the fish fillets skin side down in the hot oil. Depending on how thick the fillets are you’ll need to sauté them for about 5-8 minutes until the flesh of the SKREI® is nearly completely opaque in colour.
- Season the top of the fish and using a spatula or fish slice carefully turn the fish over and finish cooking for a minute or so. Squeeze a little lemon juice on the fish.
- Scoop out equal amounts of the puy lentil, kale and leek butter to each plate, place the four fillets of SKREI ® on top of the lentils along with a small spoonful of the leek butter and sprinkle with pumpkin seeds before serving.