Contents
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Ingredients
from the leftover kitchen
- 500 g Fresh salmon (pan-fried) from the day before
- 250 g Beluga lentils (pre-cooked)
the beluga lentil salad
- 2 piece Small onion red
- 2 piece Carrots
- 50 g Fennel fresh (only the stem ends and the fennel green)
- 1 pole Spring onions fresh
- 5 piece Tarragon leaves
the dressy
- 3 tablespoon Olive oil
- 1 tablespoon Tarragon vinegar
- 1 tablespoon Estragon mustard
- 2 tablespoon Sour cream
- 2 tablespoon Pepper and salt
- 0,5 piece Lime juice and zest
finish
- 3 Tablespoon Remaining brew from steaming the basic ingredients
Instructions
- It is a really great dish because on the one hand it is made quick and on the other hand it satisfies the hunger. It only depends on the amount of fish. Even if no leftovers are planned - you can prepare the dish within 20 minutes. A good preparation of the ingredients is not insignificant for the time required.
The beluga lentil salad
- First of all, the red onions are sliced very thinly. In a fairly large saucepan, they are then heated together with the lentils in a little olive oil. Pre-cooked lentils from leftover recycling naturally shorten the overall cooking process.
- In the next step, the thinly cut carrots and the fennel, which is also cut very thinly, are added. Now add some water to the pot (max. 1 cup) so that the bottom is covered with it. Now put the lid on and let it steam for 3-5 minutes. Caution - nothing should start - so stick with it and stir every now and then.
The dressing
- Cut the tarragon leaves into fine pieces. Now put all the ingredients in a tall container and mix the ingredients well. At the very end, add the lime juice.
- Now the blanched vegetable ingredients and lentils are taken out of the pot and arranged on plates. Then drizzle the remaining stock over it and place the fish in large pieces on top. Sprinkle with dressing and serve with lime zest.
Nutrition
Serving: 100gCalories: 24kcalCarbohydrates: 1.6gProtein: 1.6gFat: 1.1g