COD WITH LENTILS & PANCETTA by Jamie Edwards, executive chef
Jamie Edwards has been part of the talented team at Aqua for eight years, and took on the role of executive chef in 2010. He has a real passion for Italian cuisine, and brings the best of it to the Aqua kitchens. This recipe is one of his creations. There are Aqua restaurants on Welsh Back and at 153 Whiteladies Rd. Visit: aqua-restaurant.com
• 100ml olive oil • 150g puy lentils • 2 small shallots • 1 small carrot • 1 celery stick • 2 garlic cloves • 1tsp dried rosemary • 1tsp dried thyme • 400ml hot vegetable stock • 1 lemon (squeezed) • 1–2tbsp salt • 1–2tbsp black pepper
Peel the onion, carrot and garlic cloves. Strip the herbs from the stalks, and finely dice the carrot, garlic and celery. Then warm the vegetable stock up in a separate pan.
Place the butter in a large saucepan and when slightly melted add all the vegetables and herbs and cook on a low heat for about 30 mins, or until there is a slight browning on the vegetables.
Then add the lentils and stir for two minutes. Add the vegetable stock, salt and pepper and cook on a low heat for 45 min or until the lentils are soft.
Then squeeze all the lemon juice in the lentils, stir well and save them to one side until required.
Place the sliced pancetta on a tray in a 180°C oven for 5 min or until crispy. Once cool, put to one side. Pour the vegetable oil into a frying pan and place the cod in the pan skin side down and season with sea salt and pepper.
Allow to cook on a medium heat for 4–5min or until the skin is crispy.
Then turn the cod over and place in the oven for 3–4min. While the cods cooking heat up the lentils with the peas in a clean saucepan.
Then spoon the lentils onto the centre of the hot serving plate and lie the cod, skin side up, on top.
Add garlic butter, chopped parsley, hot vegetable stock and lemon juice to the pan, bring to the boil then pour over the cod and serve.