Regional Recipe: Pan-Fried Kampango Fillet served with Braised Lentils and Leeks (Malawi)

8/4/2010

(Serves four)

Ingredients

• 4 Kampango Fillets (approx. ½ pound each) - or any firm white fish, such as Talapia
• 1 cup seasoned flour 
• 3 medium Leeks, chopped 
• 1 cup Puy Lentils 
• 2 sprigs of fresh thyme 
• 4 medium carrots, julienned 
• 2 tbsp. Butter 

• 2 tbsp. Sugar

White Wine Sauce

• 1 Onion, Sliced
• ½ cup White Wine Vinegar 
• 3 cups Light Cream 
• 1 cup Dry White Wine 
• 1 tblsp. cold butter 

• Lemon Thyme or Chives Salt and Pepper

Method

1. Cut the Kampango (or other fish) into approximately 3 inch slices, toss the fillets in seasoned flour and leave to one side until ready to cook.

2. To prepare the lentil mixture, boil the lentils in water until soft, not mushy (do not add salt to the water as it makes the lentils tough). Drain and put to one side.Cut the carrots into julienne slices and simmer until soft and the water has evaporated, then add the sugar and butter and let the carrots caramelize.

3. Chop the leeks and sauté in butter until soft, add the drained cooked lentils and warm through, add the carrots, and a teaspoon of chopped thyme. Season the lentils with salt and pepper at this point.

4. Make white wine sauce by placing the onion, vinegar and wine into a pot and boil over a high heat until reduced to 2 tablespoons, sieve and return the liquid to the pot, add the cream. Whisk in the butter, add the lemon and chives and season.

5. Heat frying pan with a combination of oil and butter. When hot, pan fry the fish about 3 minutes per side until flaky.

6. To assemble, spoon a mound of lentils onto the center of the plate, place fish on top. Surround with the white wine sauce, and top with some of the caramelized carrots.