Mackerel & lentils

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  • 2 persons
  • Cooking time:25
  • difficulty

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

How to prepare

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.