Trencherman’s Mackerel and Lentils.
(use any oily fish like fresh Salmon, Trout, Tuna, Kingfish, etc.)
Ingredients for the Herb Butter:
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice
Ingredients for the Lentils:
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
½ to 1 tablespoon fresh lemon juice
Fish:
4 (6 to 8-ounce) skinless fillets.
Detailed Prep for non-cooks:
Make mustard-herb butter by stirring together all ingredients with ¼ teaspoon each of salt and pepper. Can be done the night before and chilled in refrigerator.
Cook lentils:
Bring lentils, water, and ¾ teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve ½ cup cooking liquid, then drain lentils.
While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
Sauté the fish:
1) Pat fish dry and sprinkle with salt and black or white pepper.
3) Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté fish, turning once, until golden and just cooked through, 6 to 8 minutes total.
Serve fish, topped with remaining mustard-herb butter, over lentils.
A Chardonnay or, on a hot day, Pinot Grigio would be nice with this.