Cod with Red Lentils in Mustard Sauce

Bring the soup to the boil. Meanwhile, cook the lentils in it with the lid closed for about eight minutes, just barely al dente. Drain, reserving the indicated amount of cooking liquid.

While the lentils are cooking, peel and chop the shallot. Pluck the parsley leaves from the branches and chop them as well. Stir the cream and the two types of mustard together.

Cut the cod fillet into evenly sized pieces. Season with salt and pepper. Put the flour in a sieve and dust the fish fillets finely with it on both sides. In a non-stick frying pan, heat about two-thirds of the olive oil.

Roast the cod for about three minutes on each side.

At the same time, heat the remaining olive oil in a medium frying pan. Sauté the shallot in it until translucent. Add the lentils, parsley, cooking stock and mustard cream. Let everything boil up and cook on low fire for just one to one and a half minutes. Season with salt and pepper.

Arrange the lentils on hot plates and place a piece of fish fillet on each. Bring to the table immediately.

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