Cod cheeks, lentils & salsa verde from Polpo: A Venetian Cookbook (of Sorts) (page 110) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 12, 2018

    Agree with the previous positive comments. I used pacific cod, which was good substitution. Each component was quite easy to make and the whole was delicious. Notes: I added more of the mustard dressing to both the lentils and the salsa verde than called for and I did NOT double the lentil recipe, as specified. Definitely do again.

  • westminstr on March 08, 2017

    This is a wonderful dish with many component parts, though each component is pretty easy. The whole family loved it and my kids ate lots of fish and lentils when they were served with the salsa verde! I have since repeated this dish in a similar format using seared scallops & Richard Olney's lentils (no chopping) and that was a hit too and much easier on a weeknight.

  • Breadcrumbs on January 02, 2016

    p. 110 - No cod cheeks here however I found some gorgeous fresh halibut that seemed fitting for a New Year’s day dinner. We especially loved the tang the dressing brought to the salsa verde and we felt it worked beautifully to counter the richness of the lentils and halibut. When I prepare this dish again, I’ll double up on the salsa verde to ensure we don’t run out. Instead of pan frying the fish I prepared it atop my cast iron griddle under the broiler (a fantastic technique I learned from FWAD). This worked really well though it did remind me that my oven is in dire need of a cleaning. Guess what’s on the agenda today?!! Another delicious dish from this book that I’ll happily repeat. This one holds particular appeal as the various elements can be prepared ahead so it would make for a terrific, easy but elegant company dish. Photo here: http://www.chowhound.com/post/april-2015-cotm-polpo-chapters-3-4-fish-meat-1009437?commentId=9787031

  • L.Nightshade on April 06, 2015

    Halibut just came into season here, and Mr. NS came home with a fillet. Not cheeks, but i have to say this dish is flexible, and probably works with a number of different fish. My salsa was more relish-like than saucy, but was moist and delicious. It was the perfect enhancement to the fish and lentils.

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