Char with orange and lentil salad

Char with orange and lentil salad

Total: 40 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / person: 773 kcal
, Fat: 40 g
, Carbohydrate: 50 g
, Protein: 48 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

1 tbsp olive oil
2 shallots, finely chopped
400 g carrots, cut into slices approx. 5 mm thick
200 g red lentils
1 bay leaf
7 dl water, hot
1 tsp salt

Lentil salad

1 dl orange juice
1 tbsp apple vinegar
1 tbsp liquid honey
2 tbsp olive oil
½ tsp nutmeg
½ salt
a little pepper
2 oranges, halved and sliced

Hollandaise sauce

3 fresh egg yolks
2 tbsp apple vinegar
1 tbsp orange juice
80 g butter, cold, cut into pieces
1 tsp harissa
½ tsp salt

Char

1 tbsp olive oil
4 char fillet with skin (each approx. 150 g)
½ tsp salt
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How it's done

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Lentils

Heat the oil in a pan. Add the shallots and carrots, sauté for approx. 3 mins. Add the lentils, bay leaf and water, bring to the boil, simmer for approx. 8 mins. until just soft. Drain the remaining water if necessary, salt the lentils, allow to cool slightly.

Lentil salad

In a bowl, mix the orange juice with all the other ingredients up to and including the salt. Add the oranges and lentils to the dressing, mix.

Hollandaise sauce

Whisk the egg yolks, vinegar and orange juice in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, mix in the harissa, season with salt.

Char

Heat the oil in a non-stick frying pan. Salt the fish fillets, fry for approx. 2 mins. on each side. Plate up the fish fillets with the lentil salad, serve with the hollandaise sauce.

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