This is the one of the recipes I prepared for Served Magazine. As I had to prepare two fish dishes I made a fresh fish stock out of the carcass of the meagre and the prawn heads. I just added all the fish to a pot and covered them with water, I boiled and extracted the juices. I made around 800ml of fish stock, so I froze the rest. To make this delicious salad you will need,
lentil and king prawn salad
- 1 clove garlic
- 8 cherry tomatoes
- 20 king prawns
- 100g pine nuts
- 2 tbsp fresh fish stock
- 130g brown lentils
- Olive oil
- Step 1 Cook your lentils according to the instructions on the packet. Usually you let them simmer on a low heat for around forty minutes.
- Step 2 Ask your fishmonger to remove the heads and shell off the prawns and leave the tail on, as they look so wonderful on your plate.
- Step 3 Get a griddle pan and heat with some oil. Peel and crush your garlic and add to the pan. Add your cherry tomatoes and the fish stock and cook these on a low heat so you don’t lose the liquid. Add the pine nuts and stir and switch off the heat.
- Step 4 Grill your prawns in a separate pan and add them to your tomatoes and other ingredients. Put the lentils in a dish and mix the ingredients all together and serve. This salad serves eight as a side dish or four as a main.