for 4 person

Lentils

200 g	beluga lentils (beluga)
	water, boiling
1 tbsp	olive oil
300 g	frozen leaf spinach, defrosted
1 tsp	salt

Parcels

1	blood orange, dabbed dry, cut into wedges
8 sprig	thyme
4	baking paper
4	salmon trout fillets without skin (each approx. 150 g)
1 tsp	salt
a little	pepper

Sauce

1 tbsp	butter
1	shallot, finely chopped
1	garlic clove, sliced
1 tsp	ginger, finely chopped
2 sprig	thyme, leaves torn off
1 tsp	Maizena cornflour
2 dl	blood orange juice
	salt and pepper to taste

How it's done

Lentils

Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Return the lentils to the pan with the oil and spinach, mix, season with salt, cover and set aside.

Parcels

Spread half of the orange slices and thyme in the middle of the baking sheets. Season the fish fillets, place on top, add the remainder of the thyme and oranges. Shape the baking paper into parcels, twist the ends together or tie with kitchen twine, place the parcels on a baking tray.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove.

Sauce

Heat the butter in a small pan. Sauté the shallot, garlic, ginger and thyme. Mix the cornflour with the blood orange juice, pour into the pan, bring to the boil while stirring, simmer for approx. 5 mins. Season the sauce, strain through a sieve. Serve the fish fillets with the sauce and lentils.

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