Smoked Fish Fillet with Pulses
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 stick Celery (chopped)
- 3 carrots (diced)
- 1 Zucchini (chopped)
- 1 ⅓ cups le puy Lentils
- 1 Bouquet garni
- 4 scallions (chopped)
- 2 Tbsps balsamic vinegar
- 6 Tbsps extra virgin olive oil
- salt
- freshly ground Black pepper
- 4 Smoked trout
- To garnish
- pea shoots
Preparation steps
1.
Heat the olive oil in a frying pan and cook the celery, carrots and courgettes over a low heat until tender but not browned. Remove from the pan and set aside.
2.
Put the lentils in a pan with the bouquet garni. Cover with water and bring to a boil. Cover and simmer for 25 minutes. Leave to stand for 5 minutes, until the water is almost completely absorbed.
3.
Remove the bouquet garni and tip the lentils into a bowl.
4.
Whisk together the vinegar and extra virgin olive oil. Season to taste with salt and pepper.
5.
Add the dressing to the warm lentils, with the celery, carrots, courgettes and spring onions, mixing well. Leave to become cold, then divide between 4 serving plates.
6.
Place the trout fillets on top and garnish with pea shoots.
