Lentil Salad with Lukewarm Trout Fillet

Soak the lentils in cold water for one night. Finely dice the shallot and fry in butter, add the lentils and extinguish with the chicken broth. Just before the lentils are cooked soft, finely dice the carrot and do with the lentils. Remove the lentils and carrots from the broth. Mix this with balsamic vinegar, mustard and sour cream or crème fraiche to make a dressing. Chop the onion and herbs, add to the lentils and dress with the dressing. Season the leaf salad with salt and freshly ground pepper.

Heat the trout fillet in the oven at low heat and arrange on the lentil salad.

ml

Our tip: It is best to use fresh herbs for a particularly good aroma!

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