Name: Poached Cod with Lentils and Salsa Verde
Ingredients: salt and pepper; 1 small onion, peeled; 1 bay leaf; 1 tbsp Dijon mustard; 2 garlic cloves, peeled and crushed; 15 mint leaves; 10 basil leaves; a bunch of flat-leaf parsley, leaves only; ½ chicken stock cube; 1 clove; 225 g/8 oz lentilles de Puy, thoroughly washed and drained; 450 ml/¾ pint water; 700 g/1½ lb cod, descaled, filleted and cut into 4 pieces; juice of 1 lemon; extra virgin olive oil; a few sprigs of flat-leaf parsley; pepper; sea salt; 6 anchovy fillets; 1 lemon, cut into wedges; 150 ml/¼ pint extra virgin olive oil; 1 tbsp capers, drained

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                     

                                             

Ingredients

Method

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of