This combo delivers omega3 fatty acids and antioxidants, with a rustic feel. We love our dandelions/wild greens, especially boiled and drowned in lemon and olive oil. The lentils pair very well with the oils. We guarantee you’ll feel incredible after chowing down on this dish..
Ingredients (for 2)
We used Arctic char, for this recipe, but really almost fish will do. Halibut, Atlantic Salmon, Steelhead Trout, or Cod are some other options. We would avoid pacific ocean salmon and snapper.
1 bushel of dandelions- rinsed, and with the thicker stems and bottoms of stems removed (will cut down on the bitterness). Substitute Mustard Greens, Kale if you're averse to bitter greens.
1/2 cup of black lentils or small green French lentils
Fish Prep
As the fish is prepared separately , your favorite cooking method will work. We tend to broil, pan-sear , bake or grill already cut filets. Any basic seasoning will work with this dish, preferably pepper and citrus based. Avoid paprika or Chile or soy sauce themed flavors.
You'll want to boil the lentils and dandelions separately to avoid extra bitterness being soaked up by the lentils.
Lentils
In a stock pot, bring water and salt to a boil, and cook until fork tender (be careful not to overcook which can lead to a mushy experience). This can usually take 15-25 minutes depending on the stock pot and boiling activity. Some brands/species of lentils cook very differently so you’ll want to watch over them the first go around. We don’t recommend large green lentils as they tend to fall apart quite quickly. When done, strain water and keep covered, either in a bowl or in the pot. You can also add onions and garlic to the lentil boil, but it may not be needed.
Dandelions
Bring a stock pot to a boil, add salt, olive oil and add in the dandelions while stirring them every few minutes. They should be softened in around 10 minutes, but we like to cook them down for at least 20. Strain the water, keep in a bowl to cool. You can also add dill, mint or any other wild greens.
Once the dandelions are at room temperature, plate the dish by adding a few spoonfuls of lentils, then dandelions, drizzle olive oil and lemon , then add the fish on top or on the side. Look out for bones With any fish and especially when plated together with other ingredients.
(Dandelions with Freekeh)
Kommentare