Crispy Pickerel with Chorizo and Lentil Ragout


Red Lentil Flour


  • 4 Pickerel fillets
  • Olive Oil for Frying
  • ½ cup red lentils, toasted and ground
  • 1 cup all purpose Flour
  • ½ tsp garlic powder
  • ½ tsp sumac
  • 1 tbsp Harissa Chili powder
  • 1 tsp Salt


Blend ingredients together, season the fish and coat with the flour.

French Green Lentil Ragout


  • 1 cup French Green Lentils, cooked until tender
    (add 2 tbsp salt 10 min before cooking is done)
  • 2 large shallots, julienned
  • 3 cloves garlic, slivered
  • Chorizo (smoky and spicy Portuguese or Spanish), quartered and diced
  • ½ bunch Kale, washed and rough chopped
  • 2 tbsp flat leaf parsley, washed and roughly chopped
  • 1 cup chicken stock
  • 2 tbsp sherry vinegar
  • ½ tsp smoked hot paprika
  • ¼ tsp chili flakes
  • Olive oil
  • Salt
  • Pepper


Saute shallots and garlic in olive oil.

Add chorizo, smoked hot paprika, chili flakes.

Add lentils and chicken stock, cook 5 minutes. At this point start cooking the Pickerel. (About 3 to 4 min per side.)

Add kale and sherry vinegar and then parsley, season and plate.

Place a fillet of pickerel on top of each bowl of lentils. Drizzle with a good Extra Virgin Olive Oil.