Brill with Lentils in a Cider Sauce

Name: Brill with Lentils in a Cider Sauce
Ingredients: lemon juice; salt; freshly ground black pepper; about 1¼ lb / 570 g fillets of brill or other flat white fish; 7 fl oz / 200 ml dry cider; 4 oz / 110 g unsalted butter; about 1¼ lb / 570 g fillets of brill or other flat white fish; ½ pt / 280 ml water; 1 oz / 30 g chopped onion; 4 oz /110 g green lentils, preferably Puy lentils; ½ pt / 280 ml fresh fish stock; 4 oz /110 g green lentils, preferably Puy lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 oz /110 g green lentils, preferably Puy lentils
½ pt /

Fish course
Gluten-free
Pescatarian

Method

Put the lentils in a saucepan, and add equal quantities of fish stock and water just to cover. Allow to simmer for about 20 minutes until the lentils are almost tender and all the liquid has been absorbed. Meanwhile, soften the onion, without colouring, in 2–3 oz /