Sea Bream Fillet on Lukewarm `Indian` Lentil Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 shallot (s)
- 2 tablespoon vinegar, (sherry vinegar)
- a bit salt
- some pepper, whiter
- some chilli, ground
- 2 tablespoon oil, (mustard oil)
- 1 teaspoon mustard seeds, brown
- 1 teaspoon fenugreek
- 0.5 teaspoon ½ spice mix, (Garam Masala)
- 1 cup lentils, yellow
- some water
- a bit salt
- 1 fish, (sea bream)
- a bit salt
- some pepper, whiter
- 2 tablespoon flour, (Wiener Griesler)
- 2 tablespoon olive oil
- some sea salt, (Maldon Sea-Salt)
- 2 tablespoon lemon balm
- some chili powder
Print Recipe
Pin Recipe Instructions
- Finely dice the shallots and mix with the sherry vinegar, season with salt, pepper and chilli.
- Heat the mustard oil, briefly toast the mustard seeds and briefly toast the fenugreek - be careful, it quickly becomes bitter - add the garam masala and add everything to the shallots while it is still hot.
- Cook the lentils in salted water until they are slightly firm to the bite, strain them and add to the marinade. Let it steep for at least 1/2 hour in a warm place.
- Wash, scale and fillet the sea bream. Season with salt and pepper, lightly flour on the skin side with the Griesler and fry in the oil on the skin side until crispy, turn on the meat side for the last 10 seconds.
- Serving:
- Place the lentil salad on a plate, sprinkle with finely chopped lemon balm leaves, place a fillet on each and sprinkle with a little Maldon salt and freshly ground chilli.
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