Sablefish With Lentils and Red Wine Sauce

Don’t let the name scare you, it is also known as Alaskan Black Cob (fabulous). By using the red wine sauce, just remember all the alcohol is burned off and only flavours the sauce.

 

• 3 tbsp. unsalted butter, divided
• 1/2 small onion, finely diced
• 1 small carrot, peeled and finely diced
• 1/2 celery stalk, ribs removed, finely diced
• 1 cup Puy lentils, well rinsed
• 2 large bay leaves
• 1 sprig fresh thyme
• 1/2 – 1 tsp. curry powder (depends on how strong you want it)
• pinch of turmeric
• salt and pepper
• 2 tbsp. olive oil
• 4 x 5 oz. sablefish fillets, skim on
• 1 large tomato, seeded and finely diced

Melt 1 tbsp. butter in a saucepan and add the onion, carrot and celery. Saute over a medium heat umtil the onion is soft and clear. Do not brown.

Add lentils, bay leaves, thyme and 2 1/2 cups cold water or enough to generously cover the lentils. Stir in the curry powder, turmeric and pinches of salt and pepper. Bring to a boil, reducing heat to medium low and simmer uncovered until the lentils are tender (20-25 minutes).

With 5 minutes left before the lentils have finished cooking prepare the fish.

Lightly sprinkle the fillets with the remaining curry and pinches of salt and pepper. Heat the olive oil over a medium heat. Cook the fish skin-side down for 3 minutes or just until the skin starts to crisp and turn golden. Add 1 tbsp. butter to melt and turn the fish carefully to coat with the butter. Turn off the heat and let this rest, uncovered, to finish the cooking.

When the lentils are tender but not mushy, drain any excess water and remove the bay leaves and thyme sprig. Add the remaining butter and diced tomatoes and fold into the lentils. Divide this between 4 plates and place a fillet on top of the lentils, skin side down.

 

Red Wine Sauce

 

3 tbsp. unsalted butter

1/2 small onion, finely diced

1 small carrot, peeled and finely diced

1/2 stalk of celery, ribs removed and finely diced

pinch of curry

1 pinch each of ground cloves, cinnamon and crushed red chilies,

2 cardamom pods with the seeds scraped out

2 cups red wine (Pinot Noir or a Sangiovese)

2 cups chicken stock

1 tsp. maple syrup

pinch of salt

1 tbsp. flour

 

Place 1/2 of the butter in a medium saucepan and add the onion, carrot and celery and sauté until the onion is soft and clear. Add the spices and seeds from the cardamom pods and stir fry for one minute until aromatic. Add the red wine, stock, maple syrup and boil hard for 20 minutes until the sauce has been recued to 2 cups.

Strain through a fine sieve , discarding all the vegetables. Wipe out the pan and add the remaining butter. Whisk in the flour until it become crumbly and slowly whisk in the red wine mixture until it becomes smooth. Cover and set aside.

When ready to serve, spoon the sauce around each plate and garnish with a lime wedge.