Red Mullet with Lentils and Salad

Ingredients

• 700 ml vegetable broth
• 50 g green lentils
• 50 g brown lentils
• 50 g red lentils
• 1 Carrot
• 100 g celery root (1 piece)
• Salt
• 2 Spring Onions
• 150 g mixed salad (e.g., lamb's lettuce, arugula, radicchio)
• 480 g red mullet fillets (8 fillets; with skin)
• 1.5 tbsp red wine vinegar
• 4 tbsp olive oil
• Pepper
• 1 pinch sugar
• 4 slices ciabatta
• 1 tbsp Lemon Juice
• 4 sprigs thyme

Instructions

1. 1.

   Bring vegetable broth to a boil in a pot and simmer green and brown lentils for 45 minutes. Add red lentils and simmer for another 15 minutes.

2. 2.

   While the lentils cook, peel carrot and celery root and dice very finely. Blanch both in boiling salted water for 3 minutes, drain, rinse with cold water, and let dry.

3. 3.

   Wash and trim spring onions, slicing into thin rings. Wash salad, pat dry, and tear into bite-sized pieces.

4. 4.

   Drain lentils, rinse with cold water, and mix with spring onion rings, vegetable cubes, vinegar, and 3 tbsp olive oil. Season with salt, pepper, and a pinch of sugar; set aside.

5. 5.

   Toast ciabatta slices. Arrange salad on four plates and place toasted bread on top.

6. 6.

   Rinse fish under cold running water, pat dry, season with salt and pepper, and drizzle lemon juice over it.

7. 7.

   Heat remaining oil in a pan. Brown the fillets skin-side down until golden brown. Reduce heat, add thyme to the pan, flip the fish, and cook for 2 minutes more until done.

8. 8.

   Spread lentil salad on the bread and arrange two red mullet fillets on top of each plate.