Smoked Fish Tartar on Lukewarm Lentil Salad

Have you tried this fish recipe yet?

For the leaf salad, soak the lentils covered with cold water for 2 hours. Rinse and clean the soup vegetables and cut into small cubes. Remove the peel from the onion and dice it as well. Boil the clear soup with the white wine and the bay leaf spice. Drain the lentils and cook them al dente with the soup vegetables and the onion in the clear soup. Drain everything, reserving the clear soup.

Stir olive oil, balsamic vinegar vinegar, mustard, 4 tbsp salt, pepper, lentil broth and new seasoning to make a marinade and stir in the lentil vegetables while still hot. Cool lentils until lukewarm, mixing again.

For the tartare, coarsely chop or finely pull apart the fish. Rinse the lime, cut into very thin slices. Gently mix the lime slices with the salt, fish, olive oil and pepper. Arrange the lentils on plates, place the fish with the lime slices on top in portions. Serve sprinkled with pink peppercorns.

Original Entrée. Mass is enough for 4 people as entrée.

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