Monkfish with Small Lentil Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices monkfish
- Lemon juice
- olive oil
- Sea salt (Fleur de Sel)
- Chilli flakes
- 150 g lentils, red
- 150 ml vegetable stock
- 0.5 ½ apple, sour
- 1 spring onion (s)
- 2 tablespoon vinegar, mild, light, e.g., honey vinegar, white balsamic vinegar)
- 4 tablespoon olive oil
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Lentil Salad:
- Put the lentils in a colander and rinse with cold water, drain. Cook in the vegetable stock over a mild heat for about 10 minutes. You still have to be firm to the bite! If there is still liquid in the pot, let it drain off.
- In the meantime, peel, core and finely dice the apple. Finely dice the spring onion as well. Save the green for decoration.
- Steam the apple and spring onion cubes in a little olive oil until translucent and mix with the finished lentils.
- Mix a vinaigrette from salt, pepper, vinegar and oil and marinate the salad with it. It should be dressed while it is still warm and steep for at least an hour. Ideally, you do it in the morning.
- Preheat the oven to 100 degrees.
- Remove the meat from the monkfish slices and remove the skin, place in a baking dish. Marinate with lemon juice and pour olive oil over them. Make sure that the fish lies on a thin film of olive oil so that it does not stick. Season with salt and chilli.
- Cook the fish at 100 degrees for 30 - 40 minutes (depending on the thickness).
- Serving:
- Arrange the salad in starter rings, sprinkle with spring onion rolls. Add the fish. Attention: please use pre-warmed plates, otherwise the fish will get cold too quickly!
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