Red Lentil Crusted Cod with Cassoulet

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

2 cod fillets
Salt and pepper to taste
¾ cup red lentil, finely ground

Cassoulet:
¼ lb bacon, finely chopped
1 tbsp butter
1 small onion, minced
1 clove garlic, minced
1 small leek and 1 small carrot, chopped very fine
Salt & pepper
6 oz green lentils
16 fl-oz chicken stock
1 bouquet garni (1 bay leaf/3 sprigs parsley/2 sprigs thyme tied in cheesecloth)
2 fl-oz demi-glace
2 fl-oz cream
Chopped parsley
Chopped thyme

Brush the fish with a little melted margarine (just a skim) and pat the lentil powder on it. Sauté in a little canola oil starting with the coated side. Cook for about 3 min. or so on each side until fish flakes easily.

Cook bacon and 1 tbsp water to slowly render it. Add butter, onion and garlic and continue for a few minutes. Add leek and carrot and cook a few minutes longer. Adjust seasoning. Once veggies are softened, stir in lentils, stock and bouquet garni. Adjust seasoning. Bring cassoulet to a slow simmer. Cook for 10 min. Add demi and cream. Cook for 5-10 min. Once lentils have absorbed most of the liquid to the consistency of stew, the dish is almost done. Remove bouquet garni, stir in fresh chopped herbs, and adjust seasoning and consistency.