Description
Yesterday, flicking clippings from magazines in search of recipe for the cake, my attention was drawn to the recipe with lentils. Intrigued, I decided to cook for him and do not regret it – it's delicious! Soon the holiday – palm Sunday. And this dish can confidently take a place at the holiday table!
Ingredients
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Fish fillets
600 g
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Lentils
200 g
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Carrots
1 piece
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Celery root
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Onion
1 piece
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Olive oil
6 Tbsp
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Brown sugar
2 tsp
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Dry red wine
100 g
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Balsamic
1 Tbsp
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Salt
-
Black pepper
-
Parsley
2 Tbsp
Cooking
Lentils (I used green), rinse, cover with water in a ratio of 1:2 (one Cup of lentils 2 cups of water) and put on fire. Boil after boil on moderate heat for 10-15 minutes. At the end of cooking a little salt.
Clean the onion, chop small and fry in 2 tbsp olive oil for 2 minutes.
2 tsp brown sugar grind into powder.
Sprinkle with powdered sugar onion and cook till it get caramelized.
Pour the wine and balsamic vinegar. Season with salt and pepper to taste and heat until boiling.
The fish you can use any red: salmon, trout, salmon, pink salmon, but it seemed to me that goes more dry types; I had the salmon. Fillet of fish portions cut pieces, salt, pepper and fry in olive oil (2 tbsp) until tender.
Carrots and celery cleaned and cut into small cubes.
Saute vegetables in remaining olive oil.
Mix the lentils are ready.
Serve with fish and caramelized onions, sprinkled with herbs.
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