Creamed red lentils & cod

Creamed red lentils & cod

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
150g red lentils, cooked
8 tablespoons coconut cream
1 lime, juiced and zested
2 teaspoons curry powder
stick lemongrass
salt
pepper
200g cod fillet
olive oil, for frying
4 slices artisan country bread
4 sprigs coriander

Method

  1. Blend the lentils with the coconut cream, lime juice, curry powder, chopped lemongrass and a pinch of salt. Lightly fry the cod fillet in a hot frying pan with a little olive oil if needed, for 2 minutes on each side. Spread the slices of bread with the mixture and top with pieces of cooked cod. Serve straight away sprinkled with lime zest, coriander leaves and pepper.
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