Friday - - Food -

Prep time 10 mins Cook­ing time 30 mins Serves 4 250g brown lentils 1¼ litres veg­etable stock 2 large car­rots, peeled and diced 4 spring onions, sliced 2 cel­ery stalks, peeled and diced 3 tbsp ex­tra-vir­gin olive oil ½ lemon, juiced 2 large smoked trout fil­lets, pin-boned 50g purslane, washed Com­bine the lentils with the stock in a large saucepan. Bring to the boil and then re­duce to a sim­mer for about 30 min­utes un­til ten­der; add car­rot to the saucepan af­ter 10 min­utes. Drain the lentils and car­rots when ready. Rinse briefly un­der cold run­ning wa­ter be­fore tip­ping into a mix­ing bowl. Add spring onions, cel­ery, ex­travir­gin olive oil, and lemon juice, stir­ring well to com­bine. Sea­son to taste with salt and pep­per. Place the fish fil­lets in a large steam­ing bas­ket, cov­er­ing them with a lid. Place the bas­ket over a half­filled saucepan of sim­mer­ing wa­ter, leav­ing them to cook un­til just opaque, about 4-5 min­utes. Re­move the bas­ket from the heat and care­fully lift the trout fil­lets on to kitchen pa­pers to drain. Spoon the lentil salad on to a serv­ing plat­ter. Top with the trout fil­lets and gar­nish with purslane leaves be­fore serv­ing.

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