Cod with lentil cream

  • Difficulty: Easy
  • Prep time:  10 mins
  • Cooking time: 50 mins
  • Serving: 4 people


500 g Desalted and cleaned cod

300 g Red lentils

100 g Leek in rounds

1 Spring onion

1 Celery stalk

1 Small carrot

1 Small onion

Grated Parmesan

Juniper berries

White wine vinegar

Tomato concentrate

First press “Novello” Extra virgin olive oil

salt, Pepper


Prepare a broth by boiling a saucepan of water with an onion, a stalk of celery and a chopped carrot, 2-3 juniper berries, and a bay leaf. Immerse the cod in it and cook it for 20 ‘. Keep the cooking broth. Drain the cod and whisk it with an electric whisk (that of the planetary mixer is fine too) by adding 120 g of oil (Tre foglie), 2 ladles of cooking broth, and a grind of pepper. Season with salt, if needed, and complete with 2 tablespoons of parmesan. Continue to whisk until you get a foam. Boil the lentils for 20 mins. in 600 g of water scented with the leek. Add a tablespoon of tomato paste, salt, and pepper and blend until creamy. Peel the spring onion and cut it thinly into diamonds. Marinate them with a little vinegar and a pinch of salt for 10 mins. Serve the creamed cod, completing the lentil cream with the spring onion and, to taste, with croutons. Drizzle our Novello EVOO!