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Eric Ripert’s Merluza and Green Lentil Stew with Orange Emulsion

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Makes 4 servings 1x

Units Scale

Ingredients

Lentils:

  • 1 cup lentils de Puy, rinsed
  • 4 small shallots, peeled and cut in quarters
  • 2 medium or 1 large carrot, cut into 2-inch lengths
  • 1 rib celery, cut into 2-inch pieces
  • 1 clove garlic, finely chopped
  • 3 sprigs thyme
  • 1 bay leaf
  • Fine sea salt and freshly ground black pepper to taste

Orange emulsion:

  • 1 cup orange juice, strained
  • 1/2 cup extra virgin olive oil
  • 1/2 lemon, juiced

Fish:

  • Four 6–ounce merluza fillets (cod can be substituted), patted dry
  • 1 lemon for juicing

Instructions

  1. In a sauce pot, combine the lentils, shallots, carrots, celery, and garlic and cover with 3 cups of water. Add the thyme sprigs and bay leaf and cook at a low simmer for about 1 hour, until the lentils and vegetables are tender.
  2. While the lentils are cooking, preheat the oven to 400°F.
  3. Pour the orange juice in a sauce pot and reduce by two thirds. Transfer liquid to a blender and gradually add the olive oil with the blender running. Season with fine sea salt and freshly ground white pepper, then add the juice of half a lemon. Set aside.
  4. Once the lentils and vegetables are tender to the bite, discard the bay leaf and thyme, season with fine sea salt and freshly ground white pepper, and keep warm.
  5. Season the merluza with fine sea salt and freshly ground white pepper. Place on a baking sheet rubbed with a small amount of canola oil and place in the oven to cook for 8 to 10 minutes, depending on the thickness of the fish.
  6. Divide the lentils and the vegetables between 4 bowls, squeeze a bit of lemon juice on the fish, and place on top of lentils. Spoon warm orange emulsion over the top and serve immediately.

— Recipe courtesy Eric Ripert