- Serves: 3-4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- plain flour, for dusting
- 1 dogfish, filleted
- olive oil spray, for frying
For the yoghurt
- 1 tub Greek yogurt
- 1/2 cucumber, seeds removed, diced
- 1 lime, juice only
- 1 clove garlic, crushed to a paste with a little salt
For the spiced lentils
- olive oil, for frying
- 1 shallot, finely chopped
- pinches ground coriander seeds
- 1/2 red chilli, chopped
- 150 g Puy lentils
- water or stock, for cooking lentils
Tips and Suggestions
dogfish, also known variously as rock salmon, huss or flake, is the most common and well-known British shark. Since they are almost impossible for a novice to skin, dogfish are always skinned before being sold and look like a long white eel with an almost pinkish tinge. The fillets have a delicious soft, moist texture.
Green lentils, also known as Puy or French lentils, are the finest, most expensive lentils, but they are also the meatiest and richest tasting. They do not need to be soaked and cook in only 15-18 minutes, making them ideal for a mid-week meal.
1. For the yoghurt: put yoghurt into a small bowl and season with salt and freshly ground black pepper. Stir in cucumber, lime juice and crushed garlic and set aside to allow the flavours to develop.
2. For the spiced lentils: heat a little olive oil in a saucepan, add the shallot, coriander and chilli and fry for 2 minutes.
3. Add the lentils, cover with water or stock, bring to the boil and simmer for about 15 minutes or until the lentils are tender. Drain.
4. Preheat a griddle. Season flour with a pinch of salt and freshly ground black pepper. Slice fish fillet into 3 or 4 pieces, depending on size, and dust pieces with seasoned flour. Spray the griddle with olive oil and cook the fish on the griddle for 1-2 minutes on each side or until cooked through. Remove from the griddle and allow to rest while serving up the lentils.
5. Spoon a serving of lentils onto each plate, top with a dollop of yoghurt and put a fish fillet on top.
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