Surprisingly simple but superb supper. Impress your guests with this healthy dinner. Apparently black pudding is a super food!
Ingredients – Serves 2
- 2 sea bream fillets skin on
- 6 scallops roe removed
- 2 discs black pudding
- a knob of butter
- 100g red lentils
- 1tbs rapeseed oil or vegetable oil
- small fennel bulb or half a large one finely chopped
- small white onion finely chopped
- 50ml rich chicken stock (if using stock cubes use the whole cube for an intense flavour)
- chives to garnish
Method
First make the lentil and fennel puree.
- Thoroughly rinse and drain the lentils and cook as per packet instructions. They usually need to boil for around 10 minutes.
- Heat a large lidded frying pan or saucepan to a medium heat and add the oil then add the chopped onion and fennel.
- Lower the heat and sweat with the lid on for ten minutes, stirring frequently and adding in splashes of the chicken stock to avoid sticking.
- Once the onion and fennel are beautifully soft and almost caramelised add the cooked lentils and season to taste.
- Allow to cool enough to whizz into a puree in a blender and set to one side whilst you cook the rest of the ingredients.
For the black pudding and fish.
- Firstly on a low heat, pan fry the black pudding using a non stick frying pan and a little butter. It will need 3-4 minutes each side but on a low heat with constant supervision, don’t let it burn.
- Once cooked set to one side on a warm plate and turn up the heat slightly and add the sea bream skin side down. Cook for a few minutes until the skin is starting to crisp then flip and cook for 30 seconds on the other side.
- Remove from the pan and keep warm with the black pudding. At this point I would be reheating the puree in a small pan.
- Finally pan fry your scallops in the same pan for just a minute or so on each side. They want to be golden but not overcooked or they will become rubbery.
- As soon as the scallops are ready plate up by starting with the puree then topping with the sea bream fillet and the black pudding. Dot the scallops around the plate and garnish with chopped chives.
