Umami-rich black garlic is the darling of this savoury fall dish. If it’s your first time cooking with black garlic, you won’t be disappointed. Sweet yet earthy, the sticky properties of fermented garlic add depth and datelike sweetness to the lightly seasoned lentils.
Tips
- Substitute oven-roasted regular garlic cloves for black garlic, if you wish. It’s not quite the same effect, but roasted cloves will add a subtle sweetness to the dish.
- Black garlic’s datelike flavour and sticky texture is also unique combined with chocolate. Dip individual fermented black cloves into melted chocolate and set aside to harden. Savour like a delicious chocolate truffle.
Puy Lentils with Sweet Black Garlic and Curried Fish
Ingredients
- 2 Tbsp (30 mL) ghee or unsalted butter, divided
- 1 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1/2 stalk celery, finely diced
- 1 cup (250 mL) Puy lentils, well rinsed
- 2 large fresh bay leaves
- 1 fresh thyme sprig, plus extra for garnish
- 6 cloves black garlic, halved
- 4 - 5 oz (140 g) portions lingcod or sablefish, skin on
- 1 tsp (5 mL) curry powder, divided
- 1/2 tsp (2 mL) turmeric, divided
- 1/4 tsp (1 mL) salt, divided
- Freshly ground black pepper
- 1 Tbsp (15 mL) grapeseed oil
- 1 large ripe plum tomato, seeded and finely diced
- Lemon-infused olive oil (optional)
- 1 lime, cut into wedges
Nutrition
Per serving:
- calories397
- protein38g
- fat11g
- saturated fat5g
- trans fat0g
- carbohydrates35g
- sugars3g
- fibre6g
- sodium247mg
Directions
01
In medium-sized saucepan, melt 1 Tbsp (15 mL) ghee or butter. Add onion, carrot, and celery, and sauteu0301 over medium heat until onion is soft and clear. Do not brown.
02
Add lentils, bay leaves, thyme sprig, and 4 cups (1 L) cold water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 to 25 minutes. Add halved black garlic cloves to lentils 5 minutes before the end of cooking to slightly soften.
03
About 5 minutes before lentils are finished cooking, prepare fish. Lightly sprinkle both sides of fish with 1/2 tsp (2 mL) curry powder and pinches of turmeric, salt, and pepper. In large skillet over medium-high, heat oil until shimmering. Sear fish in skillet, skin side down, for 3 minutes, or until it starts to crisp and turn golden. Add remaining 1 Tbsp (15 mL) ghee or butter to pan to melt and turn fish carefully to coat. Turn off heat and let rest, uncovered, to finish cooking.
04
When lentils are tender but not mushy, thoroughly drain excess water and remove bay leaves and thyme sprig. Stir in remaining 1/2 tsp (2 mL) curry powder and generous pinches of turmeric, salt, and pepper. Add diced tomato and fold into lentils. Divide lentils among 4 serving dishes. Place a piece of fish on top of lentils, skin side down. Drizzle with lemon-infused olive oil, if using, and garnish with lime wedges.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
