Pan-Seared Fish with Herbed Puy Lentils, Steamed Seasonal Vegetables, and Lemon Butter Foam
Thermomix recipe: Pan-Seared Fish with Herbed Puy Lentils, Steamed Seasonal Vegetables, and Lemon Butter Foam. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 shallot (approx. 50 g), peeled
- 1 clove garlic, peeled
- 20 g olive oil, plus extra for fish
- 180 g green or Puy lentils, rinsed
- 700 g vegetable stock, plus extra if needed
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt, to taste
- Black pepper, to taste
- 2 medium carrots (approx. 150 g), peeled and cut into 1 cm thick batons
- 1 small zucchini (approx. 100 g), cut into 1 cm half-moons
- 4-6 radishes, halved or quartered
- 2 medium waxy potatoes (approx. 200 g), peeled and cut into 1 cm cubes
- 1 small raw beetroot (approx. 50 g), peeled and cut into small wedges (optional, for color)
- 100 g green beans or asparagus, trimmed
- 50 g unsalted butter, cold and cut into cubes
- 1 tbsp fresh lemon juice
- 4 white fish fillets (e.g., cod, sea bass, snapper, approx. 150-180 g each), skin on or off, patted very dry
- Fresh parsley, a few sprigs, chopped, for garnish
Instructions
- Prepare the vegetables: Cut carrots into 1 cm batons, zucchini into 1 cm half-moons, radishes in half or quarters, potatoes into 1 cm cubes, and beetroot (if using) into small wedges. Trim green beans or asparagus. Set aside in the Varoma dish and tray.
- Add shallot and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
- Add 20 g olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
- Add rinsed lentils, 700 g vegetable stock, bay leaf, thyme, 1/2 tsp salt, and 1/4 tsp pepper to the mixing bowl. Place the Varoma dish with carrots, potatoes, and beetroot (if using) on top of the mixing bowl. Place the Varoma tray with zucchini, radishes, and green beans/asparagus inside the Varoma dish. Ensure there is enough liquid in the bowl for steaming (at least 500g).
- Cook 30-35 min / Varoma / Speed 2 (Reverse), or until lentils are tender and vegetables are cooked to your liking. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for evaporation. After 15 minutes, pause, carefully remove Varoma, scrape down the sides and bottom of the mixing bowl, check the thickness of the lentils, and add a splash more stock if they seem too dry. Replace Varoma and continue cooking.
- Once cooked, carefully remove the Varoma. Transfer the cooked lentils to a serving bowl, remove bay leaf and thyme sprigs, and keep warm. Reserve about 100 g of the lentil cooking liquid (or use fresh stock) for the foam.
- For the lemon butter foam: Clean and dry the mixing bowl. Insert the butterfly whisk. Add the reserved 100 g lentil cooking liquid (or fresh vegetable stock), cold butter cubes, lemon juice, a pinch of salt, and a pinch of white pepper. Whisk 2 min / 90°C / Speed 4, or until a light foam forms. Adjust seasoning if needed.
- While the foam is whisking, prepare the fish: Pat the fish fillets very dry with paper towels. Season generously with salt and pepper. Heat 2 tbsp olive oil in a non-stick frying pan over medium-high heat until shimmering. Carefully place the fish fillets skin-side down (if skin-on) in the hot pan. Sear for 3-5 minutes until the skin is crispy and golden. Flip and cook for another 2-4 minutes, or until cooked through and flaky. Cooking time will vary depending on thickness.
- To serve, spoon a bed of herbed lentils onto each plate. Arrange the steamed vegetables around the lentils. Place a pan-seared fish fillet on top or alongside. Spoon the lemon butter foam generously over the fish and vegetables. Garnish with fresh chopped parsley and serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.