Gourmet Fish on Bed of Lentils

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Gourmet Fish on Bed of Lentils
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
4
For the lentils
cup
yellow Lentils
1 tablespoon
melted Margarine
1
shallot (finely chopped)
¾ inch
fresh Ginger root (peeled and grated)
½
red chile pepper (finely chopped)
1 cup
Pumpkin (e. g. Hokkaido, diced)
¼ cup
½ teaspoon
½ teaspoon
2 sprigs
cilantro (leaves chopped)
For the honey and goat's cheese glaze
1
Red onion (chopped)
1 tablespoon
melted Margarine
1 tablespoon
4 tablespoons
0.333 cup
soft Goat cheese (chopped)
Plus
2 cups
fresh Spinach
4
fresh Salmon fillet (125 g each)
2 cups
mixed Lettuce

Preparation steps

1.
Cook the lentils in boiling salted water for 15-20 min.
2.
Heat the Nuttelex in a pot and fry the shallot, ginger and chilli. Add the pumpkin, fry for a few minutes then add the stock. Stir in the spices (apart from the coriander) and cook on a medium heat for around 10 min.
3.
Drain the lentils and mix with the vegetables and the coriander. Season with salt, pepper and a dash of lime juice. Leave to cool slightly.
4.
To make the glaze, fry the onions in the Nuttelex and season with salt, pepper and honey. Add the wine and stir in the cheese. Puree with a hand blender and keep warm.
5.
Place the spinach in a pot and allow to wilt on a high heat. Season with salt, ground black pepper and nutmeg.
6.
Drizzle the salmon with lemon juice and leave to steep for 10 min. Season with salt and white pepper and fry in hot Nuttelex on both sides.
7.
Arrange the lentils on plates using a garnish ring, place the spinach on top and then add the fish. Drizzle with the glaze, add the lettuce and serve.