Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
International
Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce
Description
The Sheatfish Medallions are seasoned simply with salt and pepper and cooked with a light touch to maintain their delicate texture. The accompanying lentils are prepared by soaking then blanching beluga lentils, which are combined with sautéed shallots and streaky bacon. The lentils are simmered in poultry stock and cream until thickened, flavored with Dijon mustard, balsamic vinegar, and finished with chopped parsley for freshness.
The dish is enriched by a red wine butter sauce made by gently sautéing shallots and rosemary in butter, caramelizing with sugar, then reducing Rioja red wine until concentrated. The sauce is finished by whisking in cold butter for a silky texture, which is served over or alongside the fish to add depth and a balanced acidity.
This combination offers an elegant balance of mild fish with savory lentils and a smooth sauce, suitable for an elevated meal. The layered preparation of ingredients creates complementary textures and flavors.
Ingredients
- 100 grams beluga lentils
- 3 shallot
- 2 lices streaky bacon
- 1 teaspoon olive oil
- 1/4 liter poultry stock
- 1/4 liter cream
- 2 teaspoons Dijon mustard
- balsamic vinegar
- 1 tablespoon parsley chopped
- black pepper
Red Wine Sauce:
- 4 shallot
- 1 prig rosemary
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 1/2 liter red wine (Rioja preferred)
- butter cold
Sheatfish:
- 12 catfish aka sheatfish, medallions
- corn oil a little
- black pepper
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.
To Serve:
- Place some lentils in the centre of each plate, top with three sheatfish medallions, and put some of the Rioja butter next to the lentils.
Notes
User Reviews
Overall Rating
4.9
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