Bart made this mackerel & lentils dish while on board of the mackerel vessel “Chris Andra” near the coast of Peterhead, Scotland.
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.
Combine the mustard and white wine vinegar in a bowl and whisk. While whisking, slowly add the oil and season to taste.
Dice the red onion and chop the parsley and spring onion.
Drain the lentils and pick out the thyme and garlic.
Combine the lentils with the dressing, onion and parsley. Add the juice of 1/2 lemon.
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.
Serve the pan seared mackerel fillets with the lentils and garnish with a lemon wedge.
- 2 mackerel fillets, skin on
- 300 g. lentils
- 1 garlic clove
- 20 g. parsley
- 10 g. thyme
- 2 bay leafs
- 1 tsp. Dijon mustard
- 2 tbsp. white wine vinegar
- 6 tbsp. sunflower oil
- 1 lemon
- 1 red onion
- 2 spring onions
- 10 g. chives
- 10 g. parsley