Gurnard With Spicy Sausage And Lentils

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
764
FAT
111%
CHOL
46%
SOD
28%

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Ingredients for 4 servings

300 g puy lentils

6 x 100g gurnard fillets, skin on, scales and bones removed

3 x spicy British chorizo sausages (200g in total)

1 teaspoon smoked paprika

80 ml rapeseed oil + 2 tablespoons for cooking the fish

150 g fennel, finely diced

80 g celery, finely diced

2 banana shallots, finely diced

2 garlic cloves, crushed

2 tablespoons chopped mixed herbs (parsley, tarragon, chives and chervil)

2 tablespoon sherry vinegar

Sea salt and freshly cracked black pepper

Juice and zest of one lemon

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