Mackerel & lentils
Fish tales
Magazine

Mackerel & lentils

Recipe (dinner)

Bart made this mackerel & lentils dish while on board of the mackerel vessel “Chris Andra” near the coast of Peterhead, Scotland.

 

  • 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.

Ingredients

  • - 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

  • 25
  • 2 persons