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Snooth User: todd kennedy

Stealing From Our Favorite Thieves

Posted by todd kennedy, Mar 17, 2008.

OK so I'll admit it. Tonight's dinner was stolen wholesale from Last Night's Dinner. I know, I know. But wait. It was delicious. Seriously delicious.

I did make some changes though. First, I got arctic char instead of salmon since salmon is either ridiculously expensive or farm-raised; neither of which I am interested in. Second, um, I put some onions and celery in the sauté prior to the lentils, but pretty much what you read there is what I made. Like I mean even to the point of the pan sauce of mustard, white wine and meyer lemon juice. This is pretty much one of the best things I have made in a while. I used a simple Italian Pinot Grigio . Not much in the glass, but really gave some mild flavor to the dish, which is key. You don't want to throw in a bold chardonnay here with the char and chard.

Here is the recipe. Seriously delicious.

Swiss Chard, Lentils and Fish

1 1/2 cups lentils (I used beluga!)
1 bunch swiss chard, leaves separated from stems. Stems chopped, leaves cut into ribbons.
1 small onion diced
3 cloves garlic, smashed
7 springs thyme
2 1/2 cups chicken stock
3 tbls sherry vinegar
2 fillets salmon or arctic char (or anything really)
2 tbls dijon mustard
1/2 cup Pinot Grigio
2 tbls butter
juice of two meyer lemons (or some lemon juice)
olive oil, salt and pepper

Heat up some olive oil in a sauté pan big enough to hold the lentils and stock; add the onions, stems and celery when the oil shimmers, a pinch of salt and turn down the heat.
Add the garlic when the vegetation is soft, after another 45-60 seconds, add the lentils and the stock. Bring to a boil, lid and reduce to simmer.
When the lentils are almost soft, add the leaves and re-lid. Heat up 1 tbls of olive oil in another frying pan.
Season the fish on both sides and place skin side down in the hot pan. After 3-4 minutes (or when the fillets easily separate from the bottom of the pan), flip over. Cook on the other side until the sides barely turn color. Remove from heat.
Deglaze with the wine, add the lemon juice and mustard and stir well. Bring to a boil and reduce by 1/3. Add the butter.
By this point the chard will have wilted; stir it in and the vinegar. Plate and put the fish on top. Then spoon on some sauce

[ Todd Kennedy is a self-taught foodie/chef who writes the blog Gute Essen about the meals he cooks for himself and his friends. ]


Reply by Chris Carpita, Mar 28, 2008.

This looks freakin delicious. I think we should make sure that good blog posts like this are more easily accessed (recipe sidebar?). Thanks, Todd

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