Confit Sardines with Puy Lentils

Pat the sardines completely dry with kitchen paper and season lightly on both sides with flaky sea salt. Combine the olive oil, whole crushed garlic cloves, thyme, rosemary, bay leaves, and peppercorns in a deep, wide saucepan or sauté pan large enough to lay the sardines in a single layer.

Place the sardines in the seasoned oil, ensuring they are fully submerged. Set the pan over the lowest possible heat and bring the oil very slowly to 70–75°C — use a probe thermometer to monitor. Hold at this temperature and poach the sardines for 18–22 minutes, until the flesh is opaque throughout and a thermometer inserted into the thickest part reads 63°C. Remove the pan from the heat and leave the sardines to rest in the oil while you prepare the lentils.

In a separate heavy-based saucepan, melt the butter with the 2 tbsp olive oil over medium heat until foaming subsides. Add the diced onion, carrot, celery, and sliced garlic and cook, stirring occasionally, for 10–12 minutes until the vegetables are completely soft and translucent but not coloured.

Add the rinsed lentilles du Puy to the softened mirepoix and stir to coat in the fat for 1 minute, then pour in the cold vegetable stock. Bring to a gentle simmer over medium-high heat, then immediately reduce to low.

Cook the lentils uncovered at a gentle simmer for 25–28 minutes, until they are just tender with a slight bite — they should hold their shape and not turn mushy. Check seasoning and add salt as needed.

While the lentils finish cooking, whisk together the sherry vinegar, Dijon mustard, and minced shallot in a small bowl with a pinch of salt. Drizzle in 4 tbsp of the warm sardine-confit oil while whisking constantly to form a lightly emulsified dressing.

Drain the lentils of any excess stock, leaving them just moist, then toss immediately with the dressing, chopped parsley, and capers. Adjust seasoning with salt and black pepper.

Divide the warm dressed lentils between four shallow bowls or plates. Lift three sardines per portion carefully from the confit oil using a slotted spatula and lay them over the lentils. Finish with a final drizzle of the confit oil and a few extra flakes of sea salt.