Execution :

FISH WITH RED WINE
 
1- Mix the chopped thyme through the cream fraiche, season and set aside

2- Heat 100ml olive oil in a sauce pan with garlic, onion, sage and rosemary.

3- Add lentils and cook for 2mins so the lentils are coated in oil. Pour in the merlot and reduce the liquid to half.

4- Add water and cook lentils with a lid on for 20mins or until soft. Season with salt and pepper and add a handful of chopped parsley.

5- Sauté the girolles in 50ml olive oil with 1clove of sliced garlic till brown. Add sugar, vinegar, some more chopped parsley and again season with salt and pepper

6- Heat more oil in a large pan and sear the tuna steaks at a high heat very quickly on each side. The tuna should be served rare.

7- Spoon some of the ‘herby’ lentils into the centre of a plate and top with a handful of rocket. Then