Summary

Ingredients

• 2 fish fillet (s), (red snapper fillets)
• 2 tablespoon oil, (rapeseed oil)
• salt
• 1 cup lentils, (very small organic lentils)
• 1 teaspoon butter
• 1 shallot (s), finely diced
• 30 g bacon (pork belly), cooked, finely diced
• 1 small carrot (s), finely diced
• 30 g celery, finely diced
• 30 g leek, the white, finely diced
• 1 teaspoon tomato paste
• 4 cl port wine
• 2 sprigs thyme
• 1 bay leaf
• 100 ml poultry stock
• 1 teaspoon mustard, medium hot
• 1 tablespoon balsamic vinegar, (crema di balsamic vinegar)
• 0.5 teaspoon ½ orange (n) - peel, untreated, grated
• 1 tablespoon oil, (rapeseed oil)
• salt and pepper
• 1 tablespoon chives, cut into small rolls

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Instructions

1. Simmer the lentils in enough water for about 30 minutes until they are cooked but still firm to the bite. Make cooking samples in between. Drain through a sieve and rinse with cold water.
2. Melt the butter in a saucepan and sauté the shallots, diced bacon and vegetables. Add tomato paste, sweat briefly and deglaze with the port wine. Add bay leaf and thyme sprigs and top up with poultry stock. Simmer for about 20 minutes with the pot open.
3. Fish out the bay leaves and thyme, stir in the lentils and season the salad with mustard, balsamic vinegar, orange peel, pepper and salt. Just before serving, stir in 1 tablespoon of rapeseed oil. The salad should have a creamy consistency.
4. In the meantime, scratch the skin of the fish fillets crosswise. Heat the rapeseed oil in a pan and fry the fillets on the skin side, then turn the heat down to half. Since the fillets tend to bulge, you should press them to the bottom with the pan lifter for about 30 seconds so that they cook evenly.
5. The cooking process is easy to follow because you can see the glassy meat slowly turning white at the edges. After about 4 minutes, turn the fillets and cook on a low heat for another 2 minutes. Now season with a little salt.
6. Spread the lentil salad on the plates and arrange the fish fillets on top or next to them.