Curry can be used lightly to add interest without being overbearing. It gives this lentil side dish enough interest that it could be a stand alone salad! But paired with a light local albacore, you have a satisfying meal.
- 2, 5 Oz. Albacore
- 4 Oz. French Lentils
- 1 Carrot
- 2 Stalks Celery
- 1 Shallot
- 1 Oz Crimini Mushrooms
- 1 Teaspoon Curry Powder
- 1 Teaspoon Chicken Base
- Salt and Pepper
- Olive Oil
- Sauté Pan
- Sauce Pan
- Cutting Board
- Chefs Knife
Place lentils in sauce pan and cover with water. Add in the chicken base, cover and bring to a boil. Once boiling, reduce heat to medium and simmer for 20 minutes.
Preheat sauté pan over high heat with 1 tabelspoon olive oil. While that heats up, season the albacore with salt and pepper on both sides. Once the oil starts to smoke, reduce heat to medium and add in the albacore. Cook for 4 minutes on both sides.
While the lentils and fish cook, prep your veggies. Dice the carrot, celery, mushrooms and shallot as small as possible. Once the fish is cooked, remove from heat and let rest.
Preheat sauté pan over high heat with 1 tablespoon olive oil. Once the oil begins to shimmer, reduce heat to medium low and add in the veggies and top with curry powder. Saute over medium low heat for 5 minutes.
Once the lentils have cooked through, strain off the excess liquid and add into your sauté pan with the veggies. Toss until the lentils are evenly distributed into the veggies.
To plate, create a bed with half of the lentils and top with a piece of albacore.