Fish with lentils is an inseparable team. I don’t even remember when I had it for the first time. And I think I have tried every possible combination. This recipe is a self creation resulting from ingredients available in the fridge.
Boil 100 g mountain lentils according to the instructions on the package. Separately, boil 400 g beetroots, let them cool, peel and dice them. Fillet 3 oranges and chop 1 bunch parsley. Mix all ingredients and keep warm.
For the dressing, mix 1 dl olive oil, 0.5 dl white aceto balsamico, a splash of orange juice, 1 tbsp honey Dijon mustard and a pinch fleur de sel.
Cut the monkfish in portion pieces and fry in olive oil and butter tasted with garlic and rosemary approximately 5-7 minutes on each side. Repeatedly pour frying fat over the fish for a more intense taste.
Plate the fish on top of the lentil salad, taste the fish with fleur de sel and topp of with pea sprouts.