Monkfish with small lentil salad

Ingredients for 4 servings:

• 4 slices of monkfish
• lemon juice
• olive oil
• Sea salt (fleur de sel)
• chili flakes
• 150 g lentils, red
• 150 ml vegetable stock
• ½ apple, sour
• 1 spring onion(s)
• 2 tbsp vinegar, mild, light, e.g. honey vinegar, white balsamic vinegar)
• 4 tbsp olive oil
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

noble starter, ideal for guest menus, can be prepared, also possible with other fish

Lentil salad: Place the lentils in a sieve, rinse with cold water, and drain. Cook in the vegetable stock over low heat for about 10 minutes. They should still be firm to the bite! If there is still liquid in the pot, drain. In the meantime, peel, core, and finely dice the apple. Finely dice the spring onion. Reserve the green parts for garnish. Sauté the apple and spring onion cubes in a little olive oil until translucent and mix with the cooked lentils. Mix a vinaigrette of salt, pepper, vinegar, and oil and marinate the salad. It should be dressed while still warm and let stand for at least an hour. Ideally, you should make it in the morning. Preheat the oven to 100°C (212°F). Remove the meat from the monkfish slices and remove the skin, then place them in a baking dish. Marinate with lemon juice and drizzle with olive oil. Make sure the fish is covered in a thin layer of olive oil to prevent it from sticking. Season with salt and chili. Cook the fish at 100°C for 30-40 minutes (depending on thickness). To serve: Arrange the salad in appetizer rings and sprinkle with spring onion rings. Add the fish. Note: Be sure to use preheated plates, otherwise the fish will cool too quickly!