A beautifully simple dish from Eric Chavot, this rustic cod with lentils recipe is a true Winter warmer. Pancetta adds salty depth to the puy lentils, and is a good balance for the delicate cod fillets on top.
Line a large bowl with a piece of muslin cloth and pour all of the cooked ingredients into the bowl. Tie the muslin loosely to encase the ingredients before adding to a large pan. Add the lentils, cover with water then bring to the boil. Turn the heat down and leave to simmer for 30 minutes
Once the lentils are cooked, season with salt and pepper and leave to cool. Once cool enough to handle, squeeze the muslin bag over a bowl to catch all of the juices. Discard the muslin and vegetables and reserve the juices
Add the lentils and pre-boiled carrots to the pan with a splash of the reserved cooking juices. Finish with the butter, olive oil and spring onions and keep to one side while you cook the cod
Remove the fish from the oven, carefully flip the cod over and leave to rest for a few minutes. Drizzle with olive oil and then serve onto plates with the lentils
Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.
