Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce

Name: Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams beluga lentils; 3 shallots; 2 slices streaky bacon; 1 teaspoon olive oil; 1/4 liter poultry stock; 1/4 liter cream; 2 teaspoons Dijon mustard; balsamic vinegar; 1 tablespoon chopped parsley; pepper; 4 shallots; 1 sprig rosemary; 1 tablespoon butter; 1 tablespoon granulated sugar; 1/2 liter red wine; cold butter; 12 sheatfish (catfish) medallions; a little corn oil; pepper

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4.9

207 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course
Cuisine
International

Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

100 grams beluga lentils
3 shallots
2 slices streaky bacon
1 teaspoon olive oil
1/4 liter poultry stock
1/4 liter cream
2 teaspoons Dijon mustard
balsamic vinegar
1 tablespoon chopped parsley
pepper

Red Wine Sauce:

4 shallots
1 sprig rosemary
1 tablespoon butter
1 tablespoon granulated sugar
1/2 liter red wine (Rioja preferred)
cold butter

Sheatfish:

12 sheatfish (catfish) medallions
a little corn oil
pepper

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Instructions

Dijon Lentils:

Soak the lentils in cold water.
Dice the shallots and bacon finely, and gently fry for a while in a little olive oil.
Blanch the lentils in boiling salted water for 2 minutes, drain, rinse with cold water, and add to the bacon and shallots.
Pour, in the stock, bring to the boil, and reduce somewhat before adding the cream and then reducing a little more until thickened.
Add Dijon mustard, balsamic vinegar, salt and pepper to the lentils according to taste.
Immediately before serving, stir in the chopped parsley.

Red Wine Butter Sauce:

Dice the shallots finely, and sauté gently in butter with the sprig of rosemary.
Add the sugar, and continue cooking until it is lightly caramelised.
Pour in the Rioja, reduce over a low heat until only about one-third of the liquid remains, and then pass through a fine sieve.
Just before serving, bind by stirring in the cold butter using a whisk.

Sheatfish:

Season the fish medallions with salt and pepper.
Heat some corn oil in a non-stick frying pan, and put the pieces of fish in the pan with the skin side downwards.
Fry until the underside becomes quite crispy, and then turn the medallions over, reduce the heat, and allow the fish to cook for a little longer until it has a glassy appearance.