Turbot On Puy Lentils Recipes

TURBOT ON PUY LENTILS

Turbot on Puy Lentils image

The Turbot on Puy Lentils recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

200 grams Le Puy lentils
1 carrot
1 shallot
1 garlic clove
4 scallions
1 Tbsp butter
150 milliliters Vegetable broth
75 milliliters Whipped cream
4 turbot fillet (each 150 grams)
salt
Wine vinegar
freshly ground peppers
2 Tbsps olive oil
75 grams Bacon (in stripes)
2 Tbsps butter
2 sprigs thyme

Steps:

For the lentils: Rinse lentils in a colander and drain. Peel carrot, shallot and garlic and chop everything finely. Rinse and trim scallions and cut into thin rings. Saute carrot, shallot and garlic in hot butter briefly, add lentils and pour in broth. Simmer about 10 minutes, stirring occasionally. As required, add a little broth. Then add the scallions and cream and simmer for another 10 minutes.
For the fish: Rinse fish, pat dry and season with salt and pepper. In a nonstick skillet in hot oil fry until golden brown on each side for 2-3 minutes. In another pan fry bacon slowly until golden brown in hot butter with thyme branches.
Season lentils with salt, vinegar and pepper and transfer to plates. Then place fish on top and drizzle with bacon butter and serve.

DU PUY LENTILS WITH CARROTS

Du Puy Lentils with Carrots image

Provided by Amy Finley

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 large leek, white and pale green parts chopped, plus 1(6-inch) dark green leaf
1 tablespoon olive oil
2 small carrots cut in 1/4-inch slices on the diagonal
1 cup du Puy lentils
3 cups chicken broth
4 parsley stems plus 1/4 cup chopped parsley leaves
1 bay leaf
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

FRENCH LENTILS WITH GARLIC AND THYME

French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

ROAST BRILL WITH PUY LENTILS & SHIITAKE MUSHROOMS

Roast brill with puy lentils & shiitake mushrooms image

Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils

Provided by Jo Pratt

Categories Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 11

Ingredients

250g puy lentils
2 shallots , finely chopped
4 tbsp olive oil
140g shiitake mushroom , quartered
250g pack cherry or plum tomatoes , halved
2 tbsp capers , rinsed
150ml white wine
4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each
1 small lemon , thinly sliced
1 small bunch of flat-leaf parsley , roughly chopped
140g baby spinach leaves

Steps:

Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins - until the fish is cooked through and beginning to go golden on top.
Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.

Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.67 milligram of sodium

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