This week is our first Teen Chef Class @ Coulsdon and we will be making – Pan-roast cod loin wrapped in pancetta with sage, served on braised Puy lentils.
This rustic cod loin with lentils recipe is a true winter warmer. Wrapping the cod in pancetta keeps it moist and succulent as it roasts and the Pancetta adds salty depth to the puy lentils. The loin of cod is the middle third of a cod fillet, and is especially moist and flaky. As with the rest of the fish, cod loin has a sweet, subtle flavour and pearly white flesh.
Puy Lentils are pulses that are rich in minerals, vitamins and fibre, yet low in fat. Puy lentils are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking. They are the only lentil to be identified by an area of cultivation – grown in the Le Puy region of France.
This week we will be using the following skills to make our dish: Washing, peeling, cutting, blanching, sweating, simmering. Wrapping, roasting & making a bouquet garni.
