Bart made this mackerel & lentils dish while on board of the mackerel vessel “Chris Andra” near the coast of Peterhead, Scotland.
Preparation
1 Put the lentils in a pot and add thyme, garlic and parsley stalks. Cover with water and bring to a boil. Once boiling, turn the heat down and simmer for 15 minutes.
2 Combine the mustard and white wine vinegar in a bowl and whisk. While whisking, slowly add the oil and season to taste.
3 Dice the red onion and chop the parsley and spring onion.
4 Drain the lentils and pick out the thyme and garlic.
5 Combine the lentils with the dressing, onion and parsley. Add the juice of 1/2 lemon.
6 Dry the mackerel fillets and pan sear on the skin side for 2 minutes on high heat. Flip them over and sear for 1 more minute.
7 Serve the pan seared mackerel fillets with the lentils and garnish with a lemon wedge.
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