Cod with Sorrel and Lentils:
About time I actually cooked something again. I seem to have done nothing but eat out for a week or so and I’ve been longing for my ‘own’ food. Despite that, this particular dish takes its inspiration from a Locatelli classic which I was lucky enough to try at the Pret a Diner event recently. The classic Italian version uses parsley to complement puy lentils and pan fried cod. I really wanted to try using the sorrel I have growing on the roof terrace and also to experiment a bit with dill pollen, sent to me by Global Harvest. One of the best things about this blog for me is that it is really encouraging me to try new things!
This recipe did taste fabulous with all the flavours of spring. I’ve never tried cooking with sorrel before but I really liked the puree, which I developed on the spot due to a bit of a colour issue! I’d planned to sautee the sorrel leaves for a minute or so then blitz them and add a little white wine and cream. I thought it would cook like spinach, because it looks very like baby spinach leaves. But when I first started to cook the sorrel it went a murky brown colour and I wanted something that would contrast with the puy lentils – so, I added in a handful of peas. Nothing like a bit of on the spot recipe improvisation!
Here’s the recipe. I loved the sorrel and pea puree and I will try it again, perhaps with lamb for a change. And, the cod was fabulous – but then I love the fish from DelishFish. Dill Pollen sent to me to sample by Global Harvest didn’t seem quite as potent to me as Fennel Pollen, but worked very well in this dish with the sprigs of fresh dill I used to garnish the dish, complementing the fish and sorrel very nicely.
White fish with sorrel puree is a lovely combination which doesn’t need lemon or much in the way of additional seasoning. Sorrel is a slightly acidic herb and too much is poisonous (apparently). It does go a greeny brown colour when cooked but combining it with a few fresh peas worked perfectly (I suspect spinach would be equally effective). Alternatively this dish would work well with new potatoes instead of the lentils, in which case a ‘brighter’ green colour would not be necessary.