Pan-fried John Dory with lentils, chorizo and curly kale
Made at Le Caprice | Serves 4
4x 180g John Dory fillets (with the skin left on)
Sunflower oil for frying
Salt and freshly ground pepper
200g cooking chorizo, cut into ½ cm dice
200g curly kale
30g unsalted butter
½ normal-sized bunch flat leaf parsley, finely chopped (including stalks)
Juice of ½ lemon
For the lentils
250g Puy lentils (if you have time, it’s good to soak them for an hour beforehand)
40ml extra virgin olive oil
1 onion, finely diced
2 cloves of garlic
2 sprigs of thyme
2 sprigs of rosemary, leaves removed and chopped
1 litre chicken or vegetable stock (a good quality cube will do)
To cook the lentils, pour olive oil into a heavy-bottomed saucepan and gently cook. Add the onions, garlic, thyme and rosemary and cook for 3 minutes. Add the lentils, stir well and then the stock. Bring to boil and simmer until the lentils are soft to taste, but not mushy. This should take around 20 minutes. The consistency should be like sauce.
Heat a non-stick frying pan and add the sunflower oil. Season the John Dory fillets and gently cook, skin-side down for 4 minutes. Turn over and cook for a further 3 minutes. At the same time as you cook the fish, heat a heavy-bottomed frying pan and add the chorizo for a few minutes (the natural oils will come out). Then add the kale and, when wilted, add the cooked lentils and check the seasoning.
To serve, spoon lentils onto warm plates, place the John Dory fillets on top and finish with chopped parsley and lemon.