Everything has been awesome, truly. I find that quite impressive from a cookbook loosely based off a television show which I figured would be more of a novelty than a kitchen staple.
It’s likely because the recipes all have liberal amounts of fat in them, particularly in the form of cream and butter. You can’t go wrong with butter.
This recipe follows that same theme. The “mustard sauce” would be more aptly named “mustard butter” and the original recipe called for the fish filets to be fried in 1/4 cup of butter.
I’ve been incorporating more fat into my diet to support hormone function, muscle growth, and ease sugar cravings, so I certainly don’t fear the butter. Plus it adds cholesterol to this dish which helps to increase testosterone production (so I can get jacked, natch).
When I originally saw the recipe in the book (titled Daisy’s Mustard Salmon with Lentils since the original recipe used salmon instead of the sole that I used here) I didn’t think it sounded too appetizing but I like lentils, I like fish, and I like mustard so I thought I’d give it a shot.
I was pleasantly surprised. The whole thing manages to taste both decadent and light (it makes sense when you eat it, trust me). I modified by baking the fish instead of frying (it saves time and butter) and the dish still managed to be fantastic.
I’ve made it a few times since and it’s probably one of my favourite dishes right now, so I had to share it with you. If you try it, let me know what you think!
Mustard Sole with Lentils
1/4 c unsalted butter, softened
2 T chopped chives
1 T Dijon mustard
2 t fresh lemon juice
1 t sugar
2 t kosher salt
1 t ground black pepper
1 c green lentils
2 large carrots
2 c water
2 c vegetable broth
2 t fresh lemon juice
6 filets of sole
1 t salt
1/2 t ground black pepper
Preheat the oven to 400*F. Place the sole in a casserole dish and sprinkle with salt and pepper and set aside while the oven preheats and you prepare your lentils and mustard sauce.
To make the lentils: In a heavy saucepan over high heat, bring lentils, carrots, water, and broth to a boil then reduce the heat and simmer uncovered for 25-30minutes or until the lentils are tender. Remove the pan from the heat and let stand for 5-7 minutes. Drain the lentils and reserve 1 cup of liquid.
While the lentils are cooking and the oven is preheating, make the mustard sauce. In a small bowl thoroughly mix together the mustard sauce ingredients and set aside. (A mini food processor also works well here to get the butter a little more whipped)
Dot each seasoned sole filet with a bit of the mustard sauce and place in the oven for 10-12 minutes. Test for doneness by inserting the tines of a fork into the thickest part of the fish then remove and place the tines on your bottom lip. If it feels just barely warm to the touch, the fish is done.
Mix the remaining mustard mixture into the lentils along with the reserved cooking liquid until the butter is thoroughly melted in.
To serve: place the lentils in a shallow bowl and top with a filet of sole.