Serves 4
8 x fillets of mackerel (pin boned)
2 tbsp olive oil
400g puy lentils
1 large onion chopped
2 large carrots chopped
2 sticks celery chopped
4 cloves garlic crushed
2 tbsp tomato puree
1 tbsp balsamic vinegar
1 ½ litres Stock (vegetable/chicken)
Red wine optional (replace 2ooml of stock)
200g washed baby spinach
Thyme
Salt & pepper
Wash the lentils in cold water and drain.
Heat the olive oil in a pan, add the onion, carrot and celery and soften without colour. Add the garlic, thyme and tomato paste. Add the red wine if using it and the stock, simmer for approx. 25mins until the lentils are tender. Add the balsamic vinegar and chopped parsley check for seasoning.
Stir in the spinach and keep warm.
In a hot pan oiled pan sear the mackerel skin side down until well coloured, season with salt and pepper, turn and cook for another minute. Mackerel will cook very quickly.
To serve spoon the lentils onto the centre of the plate and sit the cooked mackerel fillets on top.