Golden Seared Cod with Roasted Garlic Velouté, Dill Lentils, and Cumin-Glazed Carrots

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the head of garlic on a piece of foil, drizzle with 15 ml (1 tbsp) olive oil, and add a pinch of salt. Wrap tightly and roast for 25 minutes, until the cloves are very soft.

2. 2

   While the garlic roasts, toss the carrots with 15 ml (1 tbsp) olive oil, ground cumin, honey, 2 g (1/4 tsp) salt, and a pinch of black pepper. Spread them on a tray and roast at 200 °C / 400 °F for 20 to 22 minutes, turning halfway through, until tender and lightly caramelized.

3. 3

   Heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes until translucent. Stir in the cooked lentils, half of the chopped dill, 60 ml (1/4 cup) vegetable broth, 2 g (1/4 tsp) salt, and a little black pepper. Cook for 4 to 5 minutes, stirring, until the lentils are moist and aromatic. Keep warm.

4. 4

   When the garlic is ready, squeeze the roasted cloves out of their skins. In a small saucepan over medium-low heat, melt 14 g (1 tbsp) butter. Add the rice flour and cook for 1 minute, stirring constantly. Mix in the roasted garlic well. Gradually add the remaining vegetable broth and the milk, whisking to avoid lumps. Cook for 4 to 6 minutes until silky. Add the lemon juice, lemon zest, 2 g (1/4 tsp) salt, and black pepper to taste.

5. 5

   Pat the cod fillets dry with paper towels. Season them with the remaining salt and black pepper. Heat the remaining 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter in a large skillet over medium-high heat. Sear the cod for 2 to 3 minutes per side, until golden outside and cooked through; the internal temperature should reach 63 °C / 145 °F.

6. 6

   Taste the lentils and adjust the seasoning if needed. Stir in the remaining chopped dill just before serving to keep its flavor fresh.

7. 7

   To plate, spoon the warm lentils onto each plate. Set a cod fillet on top, add the glazed carrots on the side, and spoon over the roasted garlic velouté. Finish with the chopped fresh parsley and serve immediately.