By Terry Boyd, Blue Kitchen
Serves 4
For sage mustard butter:
4 tablespoons unsalted butter, softened
1-1/2 teaspoons chopped fresh sage
1-1/2 teaspoons chopped fresh Italian parsley
2 teaspoons whole grain mustard
2 teaspoons fresh lemon juice
rounded 1/8 teaspoon each, salt and freshly ground black pepper
For lentils:
1 cup lentils
4 cups water
3/4 teaspoon salt
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
olive oil
3 tablespoons sage butter
1 tablespoon lemon juice
For fish:
4 4-1/2 to 6-ounce hake loins or fillets (or cod or other mild white-fleshed fish)
Salt and freshly ground black pepper
1-1/2 tablespoons olive oil
1/2 tablespoon unsalted butter
Make the sage mustard butter. Thoroughly mix all ingredients in a bowl. Set aside. Sage mustard butter can be made a day ahead and kept in the fridge in an airtight container. Let come to room temperature for an hour before using.
Make the lentils. Combine lentils, water and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until lentils are just tender, about 20 minutes or so. Reserve 1/2 cup cooking water (most of the water remaining) and drain. Set aside.
Meanwhile, trim leeks and halve lengthwise. Rinse under cold running water, fanning to wash away any grit. Slice into half moons. Melt butter in a medium sauté pan or skillet over medium-low flame. Sweat leeks, stirring occasionally, for 6 to 8 minutes. Drizzle in some olive oil if the pan seems dry.
Add lentils, reserved cooking water and 3 tablespoons sage mustard butter to the pan and cook until warmed through, stirring occasionally. Remove from heat, cover and keep warm.
Cook the fish. Pat fish dry with paper towels and season with salt and pepper. Heat a large nonstick skillet over medium flame. Add oil and butter, swirling pan to combine. Add fish and cook for 3 to 4 minutes, until lightly browned. Turn and cook until just cooked through, another 2 to 3 minutes.
Plate the dish. As fish is finishing, divide lentils among four shallow bowls. Top with fish. Top fish with dollops of remaining sage mustard butter. Serve.
