Arctic char with warm lentils
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 29 G., saturated fats G., proteins 46 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 560, total fat 29 G., saturated fats G., proteins 46 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Arctic char with warm lentils - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g of Arctic char with skin or mackerel fillet, remove bones, cut into small pieces
- 3/4 cup green lentils, rinsed
- 1 bay leaf
- 1 shallot, finely chopped
- 1/4 cup red wine vinegar
- 1/4 tbsp. plus 1 tbsp. l. olive oil
- 4 stalks celery, thinly sliced
- 2/3 cup mint, coarsely chopped
- 1/4 cup salted pistachios, chopped
We recommend
Cooking the dish according to the recipe:
- Combine the lentils, bay leaf, and a large pinch of salt in a medium saucepan. Add water to a level of 2.5 inches (6 cm) and bring to a boil. Reduce heat and simmer until the lentils are tender, about 25 minutes.
- In a large bowl, combine shallots, vinegar and 1/2 teaspoon salt.
- Season the fish with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet. Place the fish skin-side down, moving the pieces around to coat the entire skin with oil. Place the skillet over medium heat and cook, pressing down occasionally, until the skin is golden and the fish is cooked through, about 15 minutes.
Turn over and cook until the meat is white, 30 seconds to 1 minute. Remove to a plate. - Drain the lentils and add them to the shallot mixture. Toss with celery, mint, pistachios, and the remaining 1/4 cup olive oil. Season with salt and pepper. Divide the lentil mixture among small bowls and top with the fish.
Recipe salmon with a side dish of couscous and peas.
Categories:
Similar recipes
