for 4 people

Lentils

250 g	beluga lentils (beluga)
	water, boiling
2 tbsp	hazelnut oil
1	organic lemon, grated zest and 2 tbsp of juice
¾ tsp	salt
a little	pepper
1 bunch	peppermint, finely chopped

Artichoke cream

2 tin	artichoke bottoms (approx. 800 g), drained
1 dl	single cream
½ tsp	salt

Fish

1 tbsp	olive oil
4	Royal cod fillets (each approx. 150 g)
½ tsp	salt
30 g	hazelnuts, roasted, coarsely chopped

How it's done

Lentils

Cook the lentils in boiling water for approx. 15 mins. until just soft, drain. Mix the hazelnut oil, lemon zest and lemon juice in a bowl, season. Add the peppermint and lentils to the sauce, mix.

Artichoke cream

Place the artichokes, cream and salt in a measuring cup, puree.

Fish

Heat the oil in a non-stick frying pan. Salt the fish, fry for approx. 3 mins. on each side. Plate up the fish with the lentils and the artichoke cream. Sprinkle the nuts on top.

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