Crunchy Lentil Crust for salmon or chicken
( SERVES 4 )

Herald on Sunday 18/7/2011

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Grant Allen

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This is great on fish, excellent on salmon and could also be used on skinless chicken breasts. Makes enough for 4 fillets of fish.

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Toast a cup of red lentils and another cup of mixed seeds and nuts - pumpkin, sunflower, cashew, peanuts, hazelnuts - whatever you like or have on hand.
Pound the toasted ingredients with a mortar and pestle or pulse in a food mixer.
Add half cup of almond flour to this mix, with finely chopped fresh coriander or parsley, chilli if you like, and maybe some finely chopped sundried tomatoes.
You can add whatever herbs, spices or seasonings you fancy to the base mix.
Mix everything into a paste by adding some oil of your choice, and then pat on to the top of your fish to form a thick crust.
Cover in foil and bake until the fish is nearly cooked. Remove the foil and allow the crust to crisp up before serving.
A squeeze of lemon or lime is all that is needed to add zing.

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