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

lentils, pickerel recipe, lentil ragoutThe 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.

 


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