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Roast Halibut with Spiced Lentils & Coriander
- Ingredients For
4
- Difficulty
Medium
By Richard Whittington and Martin Webb
Published 1995
Lentilles de Puy are the finest lentils in the world, dark green and with a marvellous flavour, and take less cooking than other lentils. They should be cooked until only just done and never to a porridge.
Ingredients
900 g 2 lb 350 g 12
Method
Blanch the tomatoes in boiling water for 30 seconds, refresh and peel. Dice and reserve. Peel, smash and chop the garlic, peel and dice the shallots and shred the chillies.
Put the oil in a pan over a low heat, add the chopped vegetables, the whole cardamom pods and the turmeric and sweat them, stirring, for 2–3 minutes. Add the lentils, stir and pour in the fish stock. Bring to the boi
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