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Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce
4.9 from 207 votes

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

This dish pairs tender catfish medallions with creamy Dijon-flavored beluga lentils and a rich red wine butter sauce. The lentils are cooked with shallots, bacon, poultry stock, cream, and flavored with Dijon mustard and balsamic vinegar. The red wine sauce is reduced with shallots, rosemary, and butter, providing a glossy finish that complements the mild fish and savory lentils.

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

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:
    Cup of Yum
  1. Soak the lentils in cold water.
  2. Dice the shallots and bacon finely, and gently fry for a while in a little olive oil.
  3. Blanch the lentils in boiling salted water for 2 minutes, drain, rinse with cold water, and add to the bacon and shallots.
  4. Pour, in the stock, bring to the boil, and reduce somewhat before adding the cream and then reducing a little more until thickened.
  5. Add Dijon mustard, balsamic vinegar, salt and pepper to the lentils according to taste.
  6. Immediately before serving, stir in the chopped parsley.
Red Wine Butter Sauce:
  1. Dice the shallots finely, and sauté gently in butter with the sprig of rosemary.
  2. Add the sugar, and continue cooking until it is lightly caramelised.
  3. 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.
  4. Just before serving, bind by stirring in the cold butter using a whisk.
Sheatfish:
  1. Season the fish medallions with salt and pepper.
  2. Heat some corn oil in a non-stick frying pan, and put the pieces of fish in the pan with the skin side downwards.
  3. 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:
  1. 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