Lentil and trout salad
Ingredients
- 350-400g trout
- 1 medium onion (whole) and 3 chopped spring onions
- 250g lentils
- 1 red pepper (from a jar), chopped
- 1 bay leaf
- 5 cups water
- 2/3 cup olive oil
- 1/4 cup white wine vinegar
- 1/3 cup white wine
- 2 tsp oregano
- 2 celery sticks, chopped
- 2 cloves
- salt and pepper
Directions
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Peel the onion and pierce it using the teo cloves. Boil the onion together with the lentils, the bay leaf, and the salt, in a small pan for 35 minutes. Drain the lentils, and discard the bay leaf and onion.
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Add to the warm lentils 1/2 olive oil, vinegar, salt and oregano. Add the spring onions, the red pepper, celery, and mix well.
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Heat the rest of the olive oil and sautee the trout for 2-3 minutes. Add the wine and simmer to reduce. Divide the lentils into four plates and top off with the trout. Sprinkle with pepper and serve.
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