Ingredients
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100 grams beluga lentils
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3 shallots
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2 slices streaky bacon
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1 teaspoon Olive Oil
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1/4 litre poultry stock
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1/4 litre Cream
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2 teaspoons Dijon Mustard
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balsamic vinegar
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1 tablespoon chopped parsley
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Pepper
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Rioja Butter
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4 shallots
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1 sprig rosemary
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1 tablespoon Butter
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1 tablespoon granulated sugar
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1/2 litre Rioja red wine
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Cold Butter
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Sheatfish
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12 sheatfish medallionseach weighing about 50 grams, (The sheatfish resembles a catfish and is native to the Canube and some of its tributaries.)
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a little corn oil
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Pepper
Directions
Dijon Lentils
- Soak the lentils in cold water.
- Dice the shallots and bacon finely, and gently fry for a while in a little olive oil.
- Blanch the lentils in boiling salted water for 2 minutes, drain, rinse with cold water, and add to the bacon and shallots.
- Pour, in the stock, bring to the boil, and reduce somewhat before adding the cream and then reducing a little more until thickened.
- Add Dijon mustard, balsamic vinegar, salt and pepper to the lentils according to taste.
- Immediately before serving, stir in the chopped parsley.
Rioja Butter
- Dice the shallots finely, and sauté gently in butter with the sprig of rosemary.
- Add the sugar, and continue cooking until it is lightly caramelised.
- Pour in the Rioja, reduce over a low heat until only about one-third of the liquid remains, and then pass through a fine sieve.
- Just before serving, bind by stirring in the cold butter using a whisk.
Sheatfish
- Season the fish medallions with salt and pepper.
- Heat some corn oil in a non-stick frying pan, and put the pieces of fish in the pan with the skin side downwards.
- Fry until the underside becomes quite crispy, and then turn the medallions over, reduce the heat, and allow the fish to cook for a little longer until it has a glassy appearance.
To Serve
- Place some lentils in the centre of each plate, top with three sheatfish medallions, and put some of the Rioja butter next to the lentils.
