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 recipe for Cod with Sorrel 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 – a sorrel recipe for example!
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 for cod with sorrel. 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.
- 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 or Parsley
- 1 pinch Dill Pollen optional
- 1 tablespoon Creme Fraiche
- 1 tablespoon White Wine
- 50 g Butter
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
A firm white fish like cod or hake served 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. If you don’t have sorrel, you could make this with a handful of fresh spinach instead. And, if you prefer, this dish would work well with new potatoes instead of the lentils, in which case a ‘brighter’ green colour would not be necessary and you could skip the peas altogether
If you want to try this cod with sorrel recipe yourself at home, why not pin it for later!