Lentil Crusted Tiger Cod With French Green Lentil Cassoulet and Tomato Oil                                                                          Serves 4

Ingredients:     

Cod:

• 1lbs. fresh tiger or rock cod fillets, scaled
• 1/2 cup red lentils, ground medium/fine in a spice mill
• 2 tbs. vegetable oil

1. With the cod portions, season completely with salt and white pepper, then roll in the ground red lentils until coated. In a heavy based saucepan over medium heat, using the oil, pan fry the fish until it has lightly browned.

Cassoulet:

• 1/4 lbs. pancetta bacon
• 1 tbs. whole sweet butter
• 1 small onion, finely minced
• 1 clove garlic, finely minced
• 1 small leek, white part only, washed,
• 1 small carrot, peeled,
• 2 cups hearty chicken stock
• 3/4  cup French green lentils organic

Bouquet Garnish

• 1/4  cup rich demi–glace (reduced veal stock)
• 1/4 cup heavy cream
• salt and white pepper to taste
• fresh chopped parsley and thyme to finish

1. In a heavy based saucepan over low, cook the pancetta with a tbs. of water to slowly render the bacon. Add the butter, onion, and garlic to the pan and continue cooking for a few minutes. Add the leek and carrot, cook a few minutes further. Add seasoning.
2. Once the vegetables are softened, stir in the lentils and add the chicken stock and bouquet garni. Adjust seasoning. Bring the cassoulet to a slow simmer. Cook for 10 minutes, add the demi-glace and cream. Cook for 5-10 minutes more. Once the lentils are cooked and the liquid has formed a sauce the dish is almost finished. Remove the bouquet garni, stir in the fresh chopped herbs and adjust the final seasoning. Cassoulet can now be served or is even better cooled and gently heated later.

Tomato oil:

• 1 lbs. tomatoes, fresh, quartered
• 1 cup sun-dried tomatoes
  or oven-dried
• 2 cups grapeseed oil
• salt