Matjes, Baked Apple and Lentil Vinaigrette

Summary

Ingredients

• 4 herring fillet (s) (double fillets)
• 100 g belua lentils
• 2 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 4 apples, (Elstar or Cox Orange)
• 0.25 liter ¼ white wine, dry
• 1 stick cinnamon
• 2 tablespoon sugar
• salt and pepper
• 2 tablespoon chives, cut into small rolls

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Instructions

1. For the vinaigrette, cook the lentils in salted water for about 20-30 minutes, then drain them in a sieve. Mix the balsamic vinegar with oil and chives and season with salt and pepper. Mix the vinaigrette with the lentils.
2. Core the apples. Bring the white wine to the boil with half a liter of water, sugar and cinnamon, add the apples to the stock and place the open pot on the middle shelf in the oven for 15 minutes at 170 ° C top / bottom heat (convection: 150 ° C).
3. Place the apples and matjes on a plate and pour the lentil vinaigrette over them.