This recipe is an easy and quick supper dish. If you don't want to cook lentils, then pre-cooked microwavable lentils will work well here.
1 Fillet of Cod (or other sustainable white fish)
1 handful Sorrel
1 handful Peas
1 handful Puy Lentils (uncooked)
1/2 Vegetable stock cube
2-3 sprigs Dill
1 tablespoon Creme Fraiche
1 tablespoon White Wine
1 pinch Dill Pollen
Wash the lentils and cook according to the packet instructions, but using the vegetable stock cube in the cooking water. Drain and keep warm
melt half the butter in a small stainless steel pan and wilt the sorrel in the butter. Now add the peas and stir gently till cooked through. Add wine and cream and warm though before blitzing thoroughly. Season to taste with salt and white pepper. Keep warm
Melt the remaining butter in a frying pan and cook the cod, presentation side down first, for 1-2 minutes before turning and cooking through till you can see white protein rising through the top of the fish.
Plate by pouring the sorrel and pea puree onto a plate, adding the drained lentils and then placing the cod on top.
Garnish with dill pollen and fresh dill sprigs