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Smoked Mackerel And Lentils
Smoked mackerel and lentils with fresh watercress, a sour cream sauce and a freshly poached egg on top... Absolutely delicious!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 550 kcal
Ingredients
- 2 fresh mackerel fillets (smoked)
- 7 oz canned lentils (200 g), drained weight
- 3 tbsp fresh carrots diced
- 1 medium garlic clove chopped
- 3 tbsp onion diced
- 3 tbsp fresh celery diced
- 2 handfuls fresh watercress
- 2 tbsp sour cream
- ⅓ cup cream (80 ml)
- 2 bay leaves
- 1 sprig fresh thyme
- 2 tbsp fresh parsley chopped
- 2 eggs
- olive oil
- pepper
- salt
Instructions
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Add the garlic, bay leaves, the fresh rosemary and a little olive oil to a casserole and then place this over medium heat.
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Gently fry the garlic and herbs for 3 minutes. Drain and rinse the canned lentils in the meantime. Add the diced carrot, celery and onion to the cooked garlic and then season with a pinch of pepper and salt.
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Stir and then cook the veg for 5 minutes. The stir in the drained lentils.
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Add a bit of water and put a lid on the pan. Cook for 4 to 5 minutes more. Then pour in the cream.
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Put the lid back on the pan and simmer the lentils in the cream over very low heat. In the meantime clean and rinse the watercress. Then add the freshly chopped parsley to the creamy cooked lentils.
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Check the seasoning and add extra pepper to taste if necessary. Then take the pan off the heat and stir in the sour cream until it has melted. Place the mackerel fillet on top of the lentils and place the lid back on the pan to warm them through over low heat. In the meantime poach the eggs.
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Scoop the lentils onto deep warm plates. Top with the watercress the mackerel. Add the poached egg. Serve immediately.
