This is a very nice autumn dish. I used cod fillet, that could be easely replaced by salmon or halibut.Now for the lentils -spoiler alert-,you have to soak them for about 7 hours. So don’t think that you can just heat everything up and eat. Your tummy won’t like that.


This recipe is for 2 people.
Preperation time is 10 minutes.
Cooking time 15 minutes.


160 grams french lentils
50 grams celery root
120 grams carrot, 1 medium sized
300 grams Cod fillet, sustainably fished/oceanwise
40 grams pea shoots
1 bay leaf
Salt, pepper to taste
Olive oil


First we soak the lentils in lots of water with a scoop of sea salt. 7 hours long, so that they are easier to digest.


If it is about 30 minutes away from dinner time start your prep. Peel and dice the carrot and celery root. Heat up some oil in a pan and season the fish with salt and pepper. Brown the fish on both sides until it is slightly undercooked. That means that the fish is opaque from the outside but still translucent halfway through. Set aside on a plate.


Strain the lentils and rinse. Use the pan you cooked the fish in and sautee the lentils with the carrot, celery, bay leaf, salt, pepper and a bit of water. If the water evaporates, add a little bit more. It is like you cook risotto. Keep cooking the ragout until the lentils are fully cooked, they break open a bit and you will notice that the vegetables starting to stick together. That is your cue. Taste and season accordingly. Discard the bay leaf and grab your plates! Divide the lentil ragout between the plates. Quickly rinse and clean your pan and use it to stir fry the pea shoots. You could put the plates into the oven on the lowest setting, to keep the lentil ragout warm.
Add oil to your pan, sautee the pea shoots and after 30 seconds add the fish. Stir the pea shoots and swirl your pan like a pro. Cook the fish until it is heated through, about 2 minutes.


Now it is time to get creative and decorate your plates. Maybe you got some more colours available in the vegetable drawer of your fridge. a cherry tomato cut in half or an artistic looking slice of radicchio salad, a red pepper, you are the artist. Drizzle some high quality extra virgin olive oil on top and it is dinner time!
This dish goes well with a Chardonnay, Pinot Grigio or a home made celery apple juice đŸ™‚



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