Red Mullet Fillets with Red Lentil Salsa

Name: Red Mullet Fillets with Red Lentil Salsa
Cuisine: United Kingdom
Ingredients: 2 firm ripe tomatoes; 2 shallots, finely chopped; ½ a red pepper; ½ a yellow pepper; 250 g red lentils, picked over and washed; salt and black pepper; 3 tbsp olive oil; 1 generous tbsp sherry vinegar or balsamic vinegar; ½ tsp ground cumin; 1 generous tsp curry powder; 4 tbsp chopped coriander leaves; 4 good-sized red mullet fillets, or 8 small ones

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Does anyone use red lentils any more? I think they make a pleasant change from the earthy little numbers from Le Puy, and not just because of their colour. They have an understated character which carries other flavours well, as in this simple dish. It doesn’t need anything else to go with it.

Ingredients

250 g red lentils, picked over and washed
½ a red pepper
½ a yellow pepper

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
London

Method

Simmer the unsoaked lentils in unsalted water for about 20 minutes. They must still be al dente so check them during the last few minutes. Drain them and refresh in cold water. Drain again well when they are cold and pour into a bowl. Core and deseed the peppers, cutting out the ribs and removing as much of the skin as you can with a sharp knife or potato peeler, and cut into 1cm dice. Make a c