32min 4 ppl
Puy Lentil Salad with Marinated Sardines
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 38g
Carbs 34g
Fats 24g
About this dish
Whole sardine fillets marinated in lemon, shallot, and herbes de Provence rest on warm lentilles du Puy — their firm, slate-green skins and peppery bite the non-negotiable foundation that separates this from any ordinary lentil salad. Because the marinade is acidic rather than hot, it does not make the fish safe to eat raw: use sardine fillets that have been previously frozen at −20°C for at least 24 hours (or freeze them yourself) before marinating, and note that this dish is not recommended for pregnant, elderly, very young or immunocompromised diners.
Allergy Info
Celery, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- White onionpeeled and halved1 small
- Carrotpeeled and halved lengthways1 medium
- Fresh thyme4 sprigs
- Shallots2 finely sliced into rings, 1 finely diced3 medium
- Lemonszested and juiced2
- Garlic cloveminced1 small
- Celeryfinely sliced on the bias, leaves reserved2 stalks
- Flat-leaf parsleyleaves picked and roughly chopped1 small bunch
Fish & Seafood
- Sardine filletsapprox. 600g total, pin-boned, skin-on — must be previously frozen at -20°C for at least 24 hours before marinating (or use fish already sold frozen)12 fillets
Dried Goods
- Lentilles du Puy (French green lentils)rinsed280 g
Spices & Seasonings
- Bay leavesfresh2 leaves
- Herbes de Provence1 tsp
- Flaky sea saltdivided, plus more to taste1 tsp
- Black pepperfreshly ground, to taste1 pinch
Oils & Condiments
- Extra-virgin olive oildivided, plus more to finish120 ml
- Red wine vinegar2 tbsp
- Dijon mustard1 tsp
Utensils
- Non-reactive dish
- Saucepan
- Cast-iron skillet
- Meat thermometer
- Mixing bowl
- Whisk
Method
1
Because the marinade is acidic rather than hot, it will not make raw sardines safe to eat — use fillets that were previously frozen at -20°C for at least 24 hours (or freeze them yourself before starting). Combine the sardine fillets, sliced shallot rings, lemon zest, half the lemon juice, herbes de Provence, half a teaspoon of flaky salt, and 3 tablespoons of olive oil in a shallow non-reactive dish. Turn the fillets to coat, then arrange them skin-side up in a single layer.
Approx. 5 minutes
2
Cover and refrigerate for 45–60 minutes to marinate.
Approx. 2 minutes
3
Place the lentilles du Puy in a medium saucepan with the halved onion, carrot, bay leaves, and thyme. Cover with cold water by at least 5cm and bring to the boil over high heat. Reduce heat to a gentle simmer and cook uncovered for 22–25 minutes, until the lentils are just tender with a slight bite — they should hold their shape completely. Do not add salt during cooking.
Approx. 24 minutes
4
Drain the lentils and discard the aromatics. Transfer to a large bowl and season immediately with half a teaspoon of flaky salt and several grinds of black pepper while still hot.
Approx. 2 minutes
5
Whisk together the Dijon mustard, diced shallot, minced garlic, red wine vinegar, remaining lemon juice, and remaining olive oil in a small bowl until emulsified. Pour two-thirds of the dressing over the warm lentils and toss well to coat. Fold in the sliced celery and half the chopped parsley.
Approx. 3 minutes
6
Remove the sardines from the marinade. Heat a heavy cast-iron or non-stick skillet over high heat until smoking. Sear the sardines skin-side down, pressing lightly with a spatula, for 2 minutes until the skin is deeply golden and crisp. Flip and cook for a further 30 seconds. Sardines must reach an internal temperature of 63°C — verify with a meat thermometer.
Approx. 4 minutes
7
Arrange the warm lentils on a large serving platter or individual plates. Lay the seared sardines over the top, skin-side up. Drizzle with the remaining dressing and a generous pour of extra-virgin olive oil. Scatter the remaining parsley, the reserved celery leaves, and the marinated shallot rings over the finished dish.
Approx. 3 minutes
