Elegant indulgence with a new recipe from our own Chef Lucas featuring wild BC ling cod, GRAIN’s French lentils, and seasonal parsnips.
1 cup GRAIN French lentils
1.5 L water
1/3 c peeled carrot, diced
1/3 stalk of celery, chopped
½ whiteonion, diced
1 clove of garlic
1 Tbsp. salt
½ Tbsp. red wine vinegar
3 – 170g pieces of wild BC ling cod fillet
2 Tbsp. canola oil
3 Tbsp. unsalted butter
Fresh pea shoots for garnish
3 Tbsp. Thai red curry paste
75 mL canola oil
2-5 medium sized parsnips, quartered
2 Tbsp. canola oil
- Preheat oven to 375°F.
- Put curry paste and 2 Tbsp. of your oil in a small pot on medium heat. Cook curry paste until its aromas have released.
- Remove pot from heat and let cool for 30-40 minutes.
- Strain curry through fine mesh sieve or coffee filter.
- Rinse lentils well, removing any dirt.
- Combine lentils, carrot, onion, celery, garlic, and water in a small pot. Make sure everything is covered in water; add more water if necessary.
- Cook lentils on medium heat, stirring occasionally until they become tender (roughly 15-20 minutes).
- Strain lentils, saving the cooking liquid. Remove carrot and celery only.
- Take 1/5 of your lentils (roughly), onion, and garlic and put in blender with ½ cup of your cooking liquid. Blend until smooth.
- Add pureed lentil mixture back to your cooked lentils in a bowl.
- Season with red wine vinegar and salt.
- Toss parsnips in oil and salt and place on baking sheet. Bake at 375 F for 15-20 minutes
- Put a medium-sized heavy-bottom pan on medium-high heat with canola oil.
- Season ling cod with salt.
- Once pan is hot, place cod in the pan, meat side down/skin up until cod is brown on one side.
- Flip cod over and put in oven for 5 minutes.
- Remove cod from the oven and add butter to pan.
- Spoon foaming butter over the cod to baste until it finishes cooking.
- Squeeze lemon juice over cod and plate atop lentils and parsnips.
- Drizzle with curry oil and garnish with pea shoots.