Seared Red Mullet and Scallops with Lentils, Raita and Mango Sauce
Ingredients
- Ingredients
- 120 grams cooked Lentils
- ½ Tbsp chopped Fresh herbs
- 1 tsp diced shallot
- 1 Tbsp Port wine
- ½ Cucumber
- 1 Mango
- 100 grams Yogurt (0.1% fat)
- 1 pinch sugar
- salt
- white peppers
- 1 Tbsp Lime juice
- 4 Red mullet fillets
- 4 Scallop (without corail)
- 3 Tbsps butter
- red onions (for garnish)
- Arugula (for garnish)
- Sakura cress (may substitute with red cress or beetroot sprouts) (for garnish)
- freshly ground peppers
- 1 Tbsp lemon juice
- ½ tsp Curry powder
- 50 milliliters Vegetable broth
- 1 generous pinch Cumin
Preparation steps
For the raita: In a bowl, stir the yogurt with the sugar and lime juice. Season with salt and pepper to taste. Peel and cube the cucumber. Peel mango, remove flesh from the pit and cube. Stir the cucumbers and half the mango into the yogurt mixture. Cover with plastic wrap and refrigerate until ready to serve.
For the mango sauce: Heat 1 tablespoon of the butter in a skillet. Stir in the remaining mango pieces along with the curry and cumin. Season with salt and pepper to taste. Cover with vegetable broth and cook until the mango pieces are soft. Strain through a sieve or puree. Season with lemon juice to taste.
For the lentils: Heat 1 tablespoon of the butter in a skillet. Add the lentils and herbs. Add the port wine and season with salt and pepper to taste. Cook until warmed through.
For the red mullet: Heat the remaining butter in a skillet. Pat the red mullet and scallops dry. Season both sides of the mullet and scallops with salt and pepper to taste. Sear until golden on both sides and cooked through.
For serving: Rinse the arugula and cress. Drain well. Divide the raita between plates and top with the red mullet and scallops. Garnish with the arugula, cress and red onion rings. Spoon the lentils around the the fish and scallops. Drizzle with the mango sauce and some of the pan juices from cooking the fish. Serve immediately.
