This recipe is one of my favourites, with the combination of the salty ham and the slight spice of the lentils it’s a really tasty but easy dish for Friday.
I have used snapper in this recipe but it can easily be replaced with any other fish like Monkfish, Blue cod, Hapuka, Hoki, Salmon or Terekihi.
800gm snapper fillets
4 slices of prosciutto
- 1 cup Le puy lentils
- 2 cloves garlic, crushed
- 1 small onion, chopped
- 1 small knob ginger, peeled and chopped finely
- 1Tbsp Cardamon seeds, crushed
- 2 large ripe tomatoes 500ml Chicken stock
- 1 small pkt coriander leaves
- 50g butter
- 2 tsp Crème Fraiche
- Juice of a Lemon
- Sliced red chilli if you wish
Place the lentils into a pot of water and season with a pinch of salt. Bring to the boil and cook until tender.
Fry garlic, ginger, onion in oil until golden. Add cardamom seeds and cook for a few seconds. Add chopped tomato to pan, then stock & the lentils. Cook for 10 minutes.
Chop up the coriander and mix in the lentils along with the butter, cream Fraiche, lemon juice.
For the Fish
Wrap the snapper in a large slice of prosciutto & wrap in cling film for one hour to retain the shape.
Pan fry until cooked.
Spoon some lentil mixture onto a platter and then place the snapper on top.
Garnish with some finely sliced red chilli and any left-over coriander