FISH*****Crispy Fish with Lentils du Puy and Two-Mustard Sauce

By Unblond1

We both loved this
Update - 09/01/15 - made with 1 Costco Mahi Mahi filet, divided in two, great again.

Ingredients

• 1 small carrot, diced finely
• 2 small shallots, diced as finely as possible
• 2 tablespoons minced fresh fennel, if on hand
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• Boquet Garni with rosemary and thyme
• Salt and pepper
• 1/3 cup lentils du Puy (this is enough - I originally did 1/2 cup, which was too much)
• 1/4 cup dry white wine
• 1 1/2 cups chicken or vegetable broth
• 1 tablespoon freshly chopped flat leaf parsley (If you have it)
• 8 ounces cod, sea bass, halibut or salmon, cut into 2 portions
• 1 teaspoon unsalted butter
• 1 teaspoon olive oil
• 1/4 cup greek yogurt or crème fraîche
• 1 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon whipping cream
• Zest of 1/2 lemon

Details

Servings 2
Preparation time 30mins
Cooking time 60mins
Adapted from seriouseats.com

Preparation

Step 1

* Over medium heat, sauté the carrots and shallot and optional fennel in 1 tablespoon of olive oil. Season them with salt and pepper, and cook for 5 minutes, until they are just sweating and soft and fragrant, adding the garlic for the last minute or so.

* Add in the lentils and the boquet garni, and season again with salt and pepper.

* Increase the heat to high, and pour in the white wine. Stir, and cook until the wine is absorbed, then dump into the rice cooker. Set aside until about 1 hour before dinner. Add the stock, set for white rice cycle and set the timer for 40-45 minutes. When the timer rings, start cooking the fish. When ready to serve, drain out any excess liquid from the lentils and adjust seasonings as needed.

* Season the fish with salt, fennel pollen and pepper d'espelette on both sides. Heat a large sauté pan on medium heat, and add the olive oil and the butter. When it shimmers, add the fish. Cook for 3-4 minutes, then turn over, and cook for 1-2 minutes longer, or until you've achieved desired doneness.

* For the mustard sauce, stir together all ingredients and season with salt and pepper. If making ahead, remove from the fridge half an hour or so before serving to warm up. DON'T leave out the sauce, it makes the dish.

* To serve, spoon a mound of the lentils on a plate or bowl, and perch the fish on top. Spoon the sauce over the hot fish, and let it melt into the fish and into the lentils.

Nutrition Facts - 2 Servings

Calories 361.1
Total Fat 15.5 g
Saturated Fat 4.4 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.4 g
Cholesterol 52.5 mg
Sodium 584.4 mg
Potassium 863.4 mg
Total Carbohydrate 21.5 g
Dietary Fiber 4.5 g
Sugars 2.7 g
Protein 33.6 g