Lentil, cabbage and fish salad

Name: Lentil, cabbage and fish salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Victoria perch fillet; 7-10 Tbsp Juice of 2 lemons; 150 g red lentils; 1/2 l Vegetable broth (instant); 1 (approx. 500 g) Head pointed cabbage; 100 g Lentil sprouts; 3 TABLESPOONS Oil; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 teaspoonful of sugar; 1 Apples; 7-10 Tbsp Dill and lemon wheels

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Victoria perch fillet
7-10 Tbsp Juice of 2 lemons
150 g red lentils
1/2 l Vegetable broth (instant)
1 (approx. 500 g) Head pointed cabbage
100 g Lentil sprouts
3 TABLESPOONS Oil
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 teaspoonful of sugar
1 Apples
7-10 Tbsp Dill and lemon wheels

Directions

1
Wash the fish, pat dry, dice coarsely and sprinkle with 2 tablespoons of lemon juice. Leave to stand for approx. 5 minutes. Cook lentils in boiling broth for about 12 minutes. Clean, wash and roughly cut the pointed cabbage. Wash and drain the lentil sprouts.
2
Heat the oil in a pan. Dab fish dry and fry until golden brown while turning. Take out. Fry the pointed cabbage in a frying pan for about 5 minutes while turning and take it out. Deglaze frying oil with vinegar and the rest of the lemon juice. Season to taste with salt, pepper and sugar. Drain the lentils. Wash and quarter the apple and cut out the core. Cut apple into slices and mix with lentil sprouts, red lentils and pointed cabbage. Pour the vinaigrette over the apple, mix loosely and let it soak a little.
3
Season to taste with salt, pepper and sugar. Drain the lentils. Wash and quarter the apple and cut out the core. Cut apple into slices and mix with lentil sprouts, red lentils and pointed cabbage. Pour the vinaigrette over the apple, mix loosely and let it soak a little. Arrange on a plate with the fish cubes. Serve garnished with dill and lemon wheels