Lentil salad with ling fish

Name: Lentil salad with ling fish
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 250 g red lentils (10 minutes cooking time, without soaking); 200 g red, small seedless grapes; 50 g Hazelnut kernels with skin; 100 g creamy Feta cheese (alternatively double cream cream cheese); 3-4 Tbsp Milk; 1 TEASPOON dried thyme; 7 TABLESPOONS Oil; 4-5 Tbsp Raspberry vinegar; 2 TEASPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 800 g Lengfish fillet

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
250 g red lentils (10 minutes cooking time, without soaking)
200 g red, small seedless grapes
50 g Hazelnut kernels with skin
100 g creamy Feta cheese (alternatively double cream cream cheese)
3-4 Tbsp Milk
1 TEASPOON dried thyme
7 TABLESPOONS Oil
4-5 Tbsp Raspberry vinegar
2 TEASPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
800 g Lengfish fillet

Directions

1
Clean the leek, cut into rings and wash thoroughly. Cook the lentils in boiling water for about 10 minutes according to the package instructions. After 4-5 minutes add the leek and cook. Drain the lentils and leek and rinse with cold water
2
Wash the grapes, pluck them from the stalks, dab dry and cut in half. Coarsely chop the nuts, roast them brown in a pan without fat, take them out. Stir cheese and milk until creamy. Mix thyme, 5 tbsp. oil, vinegar, honey, grapes, nuts, lentils and leek in a bowl, stir in the cheese mixture, season with salt and pepper, leave to marinate for approx. 30 minutes
3
Wash the fish, dab dry and cut into 4 portion pieces. Heat 2 tablespoons of oil in a coated frying pan. First turn the fish pieces in flour, tap them off, fry them in the hot frying oil at medium heat for 7-8 minutes, turning once. Season fish with salt and pepper. Season salad again, arrange with fish
4
Waiting time approx. 15 minutes