Crispy Pickerel with Chorizo and Green Lentil Ragout

Both Harissa with its characteristic heat and the lemony-flavoured Sumac are available at Persian food markets.  Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale, could easily stand on its own

The Fish:

• ½ tsp garlic powder
• ½ tsp sumac
• 1 Tbsp Harissa chili powder
• 1 tsp salt
• ½ cup red lentils, toasted and ground
• 1 cup all purpose flour
• 4 large pickerel fillets
• olive oil for frying

Blend garlic powder, sumac, Harissa chili powder and salt together.  Season the fish and coat with a mixture of lentil and all purpose flour.  Set aside.

Green Lentil Ragout:

• 1 cup green lentils, cooked until tender (add 2 tbsp salt 10 min before cooking is done)
• 2 large shallots, julienned
• 3 cloves garlic, slivered
• 2 Tbsp olive oil
• Chorizo (smoky and spicy Portuguese or Spanish), quartered and diced
• ½ bunch kale, washed and rough chopped
• 2 Tbsp flat leaf parsley, washed and roughly chopped
• 1 cup chicken stock
• 2 Tbsp sherry vinegar
• ½ tsp smoked hot paprika
• ¼ tsp chili flakes
• Salt and pepper to taste
• Additional olive oil, as needed

Sauté shallots and garlic in olive oil.  Add chorizo, smoked hot paprika, chili flakes.

Add lentils and chicken stock, simmer for 5 minutes.

At this point start cooking the pickerel (about 3 to 4 min per side).

Add kale and sherry vinegar and then parsley, season and spoon onto warm serving bowls.  Place a fillet of pickerel on top of each bowl of lentils. Drizzle with a good extra virgin olive oil.

Serves four.