Matjes, Baked Apple and Lentil Vinaigrette
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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).
- Place the apples and matjes on a plate and pour the lentil vinaigrette over them.
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