for 4 people

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

How it's done

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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