John Myers
Contents
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Ingredients
For the salad and the lentil vinaigrette:
- 1 Pc. Frize salad
- 100 g Lamb's lettuce
- 100 g Arugula
- 5 Pc. Tomatoes
- 1 Pc. Leek
- 2 Pc. Red onions
- 1 Pc. Chilli pepper
- 100 g Lentils red
- 250 ml Vegetable broth
- 5 tbsp Bianco balsamic vinegar
- 100 ml Salad oil
- Salt and pepper
for the monkfish:
- 5 Pc. Monkfish fillet
- 10 Pc. Bacon slices
- 1 shot Lemon juice
- 1 pinch Salt and pepper
Instructions
- Clean the leek, peel the onions, core the chilli. Finely dice the leek, onions and chilli. Wash salads. Cook the lentils in the vegetable stock until soft (takes about 7-10 minutes).
- Mix the balsamic vinegar, salt, pepper and oil into a vinaigrette. Mix the warm red lentils, diced onions, leek, chilli and lettuce with the vinaigrette and arrange on plates.
- Fry the bacon in a pan until crispy, drain on kitchen paper. Fry the monkfish fillets seasoned with lemon juice, salt and pepper in the fried fat (approx. 2-3 minutes on each side.
- Arrange the fish on the salad, garnish with the bacon.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 7.4gProtein: 3.5gFat: 13.8g
