Inspired by Epicurious
Last Sunday we purchased an arctic char fillet at the Farmer’s Market, not sure how to cook this fish but since I had some leftover mmjadarah (lentil dish) I thought I’d try a lentil salad. Epicurious had a roasted arctic char recipe with a lentil salad. The addition of oranges sounded perfect. Instead of roasting, I pan fried the fish. My lentils were already seasoned and cooked, however you can use canned lentils instead. I don’t think it would taste the same, mmjadarah is silky and totally delicious, cooked slowly it’s just heavenly. (the recipe for mmjadarah is below) Arctic char is similar to salmon but much lighter and milder in taste.
The fillet was about 1 lb in weight and I was able to cut it into 4 pieces similar to the one this picture. This is not my picture, we ate it too fast for me to catch it. This is the roasted one from Epicurious. When we make it again, I will take a picture of our fish with the lentil salad.
Ingredients
4 arctic char fillets about 4-5oz each
4 tablespoons Chopped Chives
4 tablespoons olive oil
2 tablespoons butter
(For the Lentil Salad)
1/4 cup freshly squeezed orange juice
Zest of 1 orange
5 teaspoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon salt
1/2 teaspoon pepper
3 cups mmjadarah (or canned lentils, rinsed and drained)
1/4 cup chopped mint
2 tablespoons chopped red onion
8 snap peas cut into three sections
4 orange wedges for garnish
Parsley for garnish
Directions
Make the lentil salad first.
Whisk orange juice and zest in a bowl, add 4 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon pepper. Stir in the lentils gently add 2 tablespoons chopped red onion and 1/4 cup chopped mint.
Wash the fish and pat dry with paper towels. Season with salt and pepper. Sprinkle 4 tablespoons chopped chives over the fish. Place a pan over medium high heat, add 4 tablespoons olive oil and 2 tablespoons butter, wait for the oil and butter to be sizzling.
Place the fish skin down in the pan and sauté for 3 minutes (until the skin is browned),
Flip the fish over and sauté for another 3 minutes.
Remove fish and serve with lentil orange salad. Add a few orange wedges and some parsley stalks.
I also added some lemon wedges
Mm-Jadarah - Lentils
Ingredients
1 cup Lentils
1/4 cup Rice
Spanish Onion
Lipton’s Beef Flavor with Mushrooms (or Lipton's Beef & Onion)
Water
Salt
Pepper
Allspice
Cinnamon
Cumin
Oil
Directions
(For every cup of lentils, use 1/4 cup of rice) This is a guide if you want to make more or less than the given recipe.
Place 1 cup of lentils and 1/4 cup rice in pan and cover with 4 cups of water.
Add 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon cinnamon, 1 teaspoon cumin and one tablespoon allspice.
Bring to boil over high heat.
Take 1 package of Lipton’s Beef Flavor with Mushrooms mix, dissolve in a 1 cup of water cup of water first, then add to lentils and stir well so it does not lump
Chop 1 Spanish onion and saute in oil till golden brown. Add to lentils. After the onions are done and added to the lentils, take 1 cup water, pour into skillet to gather goodness and then add to lentils.
Turn heat to low and let simmer and thicken without lid.
Stir from time to time.
Keep checking and tasting, if you feel the mixture is becoming too thick and the lentils are not soft yet, add more water.
It should have a rice pudding texture.
Serve cold with sauteed onions, fresh green onions and a salad.
Also good scooped up with cabbage leaves.
This dish can be used as a base for a lentil salad or lentil soup.s
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