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

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

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

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Red Mullet Fillets with Red Lentil Salsa

Ingredients

Method

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