Yesterday's dinner was halibut with a green tartar sauce and a warm french lentil and fennel salad. I don't really have a recipe for this dish; I made it up on the spur of the moment with ingredients I had at hand.
The halibut is simple; bake it at 350F for 18-20 minutes. Before baking season the fish with sea salt, pepper and olive oil.
The way I make the tartar is easy and extremely tasty. You should have seen papito licking his plate! I made a mayonnaise from 1 egg. I dumped the mayo into a little food processor and added 2tsp lemon juice, 2tsp white vinegar, a handful of parsley leaves, a few basil leaves (only if you have some), 1tbl capers, salt and pepper to taste. Mix it well, add creme fraiche (or yoghurt or sour cream), ready to go.
My philosophy with cooking is not to be restricted by ingredients or recipes. Play with ingredients that you have, be bold. The tartar sauce is lovely with taragon, cilantro or whatever herbs are available.
French lentils are versatile in everyday cooking. Cook the lentils but not to the point of overdoing them. I prefer them al dente. Drain the lentils. Cut 1 fennel bulb in half and then in thin slices. I had some tomatoes sitting around so I cut them up too. I sauteed the fennel in a little olive oil for 3-4 minutes, added the tomatoes and the lentils et voila!
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