Ingredients
4 slices thin prosciutto
20ml olive oil
100g pancetta, diced
1 onion, finley diced
1 carrot finely diced
1 leek, finely diced
1 stick celery, finely diced
2 cloves garlic, crushed
2 sprigs thyme, leaves removed and chopped
2 sprigs rosemary, leaves removed and chopped
250g puy lentils, soaked in water for 1 hr
1 l chicken stock
oil for frying
4 x 180g cod fillets
30g unsalted butter
1/2 flat leaf parsley, finely chopped.
Method
Preheat oven to 140C Fan/gas 3. Spread the prosciutto out onto a baking dish and cook in the oven until crisp. This should take around 20 mins, but keep a watchful eye so that it doesn't dry out too much. Keep to one side.
Meanwhile, pour the olive oil into a heavy bottomoed saucepan and gently cook the pancetta, onion, carrot, leek, celery, garlic, thyme and rosemary for 5 mins. Add the drained lentils, stir, and then add the stock. Bring to the boil and simmer until the lentils are soft to taste, but not mushy. This should take around 20 mins, but taste to check. The consistency should be sauce like. Set aside.
Heat a non stick frying pan. Add oil, season the cod and gently cook skin side down for 5 mins. Turn over and cook for a further 4 mins.
To serve, reheat the lentils and gently stir in the butter and parsley, and season. Spoon the lentils onto warm plates, place the cod on top and garnish with the crispy prosciutto.