I made these amazing lentils just for the halibut
- 4 cloves garlic minced
- salt and pepper to taste
- 1 teaspoon dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 medium yellow onion diced
- 1 cup french lentils
- pinch of kosher salt
- 1/2 cup wild onion (or scallions) chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh tarragon chopped
- freshly ground black pepper to taste
- pinch of kosher salt
- 1 large bunch red mustard greens stems removed and coarsely chopped
- 1/2 cup low sodium vegetable stock
- 8 - 10 baby carrots sliced in half lengthwise
- 1 tablespoon harissa paste
- 3/4 pound thick cut halibut cut into 4 pieces
- 1/2 teaspoon smoked spanish paprika
- 3 tablespoons extra virgin olive oil
- 1 cup plain yogurt
- 2 tablespoons za’atar
- 2 tablespoons chives finely chopped
- Carbohydrate 7.66767250204061 g
- Cholesterol 1.83750000234133 mg
- Fat 15.1388412505828 g
- Fiber 0.916150018978989 g
- Protein 2.38147000195487 g
- Saturated Fat 2.3411690003845 g
- Serving Size 1 1 main course (195g)
- Sodium 56.9308932563568 mg
- Sugar 6.75152248306162 g
- Trans Fat 0.441219000027605 g
- Calories 174 calories
Step-by-step
- Rinse the lentils in cold water.
- Add lentils to a pot with 3 cups of water and a pinch of salt. Bring to a boil and simmer, covered, until lentils are tender but not mushy (about 15 - 20 minutes). Drain any remaining liquid from the pot, reserving the lentils.
- Meanwhile, saute the garlic and onion in olive oil in a skillet over medium high heat until tender. Add the thyme and tarragon and saute a few minutes more.
- Add the onion and garlic mixture, the mustard, the vinegar, and the pepper to the lentils. Stir to incorporate.
- With a sharp knife, cut the stem and main stem artery from the mustard greens. Coarsely chop the mustard greens (you should end up with about two cups of raw greens.
- In a large skillet over medium heat, saute the onion in olive oil and a pinch of salt until translucent. Add the greens and saute until the greens are wilted.
- Add the stock and simmer, covered, until greens are tender (about 10 minutes).
- Boil the carrots in a pot of water until barely tender. Drain out the water.
- Heat the harissa and olive oil in a skillet over medium heat. Add the carrots toss to coat.
- Make sure each piece of halibut is completely dry. Season both sides with salt, pepper, and paprika.
- Heat olive oil in a heavy bottomed skillet until oil is shimmering but not smoking (i.e., very hot). Add the halibut two pieces at a time, taking care not to splash yourself with hot oil. Do not move the fish once it placed in the skillet or it will stick. Allow it to cook until a caramelized crust forms (3-4 minutes). That s when the proteins will release from the steel.
- Flip the halibut steaks and sear on the other side a few minutes more. Both sides should have a crunchy crust.
- Mix the lemon juice into the yogurt. Distribute ¼ of the yogurt onto four plates in a circle approximately five inches in diameter. Sprinkle with za ar.
- Add ¼ of the mustard green mixture on top of the yogurt.
- Add about ⅛ cup of lentils on top of the mustard greens
- Add a stack of ¼ of the harissa carrots on top of the lentils.
- Top with a halibut steak and garnish with chopped chives.
The Chemistry of the Sear
When the halibut hits the heavy-bottomed skillet, leave it completely undisturbed for three to four minutes. Moving the fish prematurely tears the delicate surface proteins before natural caramelization occurs. Heat the oil until it shimmers visibly but stops short of smoking to guarantee proper crust formation without burning the exterior.Historical Roots of Puy-Style Lentils
French lentils, historically cultivated in the volcanic soils of Le Puy, retain their firm shape during boiling far better than standard brown varieties. Simmering them for fifteen to twenty minutes in salted water yields a tender interior while preventing mushy degradation. Combining these earthy legumes with pungent herbs like fresh tarragon reflects traditional southern European pairings designed to balance heavy proteins.Layering Flavors and Substitutions
Constructing the plate requires careful stacking, beginning with a five-inch circle of lemon-infused yogurt dusted with za’atar. Cooks needing dairy alternatives can swap whole-milk plain yogurt for cashew cream at a one-to-one ratio without altering the structural integrity of the base.
