Cod with a warm lentil and mojama salad
- Published
Since its opening four years ago, iconic London-based tapas bar Barrafina has become famous for its classic, nononsense offerings. This dish, taken from the restaurant’s recently published cookbook, fuses cod with mojama – a type of air-dried tuna available in good delis and supermarkets.
Preparation time
15 minutes
Cooking time
1 hour
Ingredients (serves 4)
- 240g brown lentils
- 1 onion, peeled and halved
- 8 bay leaves
- 1 bulb of fennel, cut into quarters
- 1/2 bulb of fennel, finely chopped
- A small bulb of thyme, stalks tied together
- 100ml olive oil
- 4 fillets of cod, skin on
- Salt and pepper
- 2 large shallots, peeled and diced
- 5 tablespoons moscatel vinegar
- 20 fresh mint leaves
- 50g mojama tuna, very thinly sliced
Method
Step 1: Put the lentils, onion, bay leaves, quartered fennel and thyme into a pan and add 4 litres of water. Bring to boil then reduce for 45 minutes. Drain the lentils, then discard the onion, fennel, thyme and bay leaves.
Step 2: Heat 50ml of olive oil in a pan, add the cod fillets, skin side down. Season with salt and pepper and cook for 5 minutes. Turn over, season again and cook for another 5 minutes.
Step 3: While the cod is cooking, heat some oil in another pan, add shallots and the finely chopped fennel and cook for 3 minutes. Add lentils and heat through, then remove from the heat and stir in 25ml of olive oil and muscatel vinegar. Add mint and season.
Step 4: Put the lentils into a serving dish and place the cod on top, drizzling over any juices. Arrange the mojama on top of the cod and serve.
From Barrafina: A Spanish Cookbook by Sam and Eddie Hart and Nieves Barragan Mohacho (£25, Fig Tree)