Let me tell you about another great dish that Per made a couple of nights ago. He ground red lentils until they resembled a fine powder, and used this to coat fillets of firm, white fish. (Cod works very well.) They were then pan-fried, and served with a shrimp spinach risotto. A real treat! I really liked this unique new way to cook fish - it added crunch and texture, and color, too.
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