1 kg cod fillet; 1 cup puy lentils; 1-2 carrots; 4 shallots; a bunch parsley; 2/3 cup dry white wine; 1 cup crème-fraiche or extra thick cream; 3 tbsp olive oil; 1 tbsp Dijon mustard; 1 tbsp mustard seeds; 1 pinch thyme; white pepper, salt
Cod with lentils in a mustard sauce (Filets de poisson à la moutarde)
Fry the diced onion and carrot on a low heat until the onion softens. Add the thyme, lentils and wine and cook until the wine has reduced right down. Add 2 cups water and bring to the boil. Simmer with the lid on for 20 minutes. Add the finely chopped parsley stalks, season with salt and cook for 10 minutes. Meanwhile season the fish pieces, coat them in flour and fry on both sides in vegetable oil until golden. Dry the mustard seeds slightly in a dry pan on a low heat. Add the crème-fraiche and mustard and heat through. Season well. Add the remaining chopped parsley and a couple of spoons of oil to the lentils and stir. Serve the fish on top of the lentils and pour the mustard sauce over the top.