Spinach Salad with Pikeperch
A spinach salad featuring pikeperch fillets and a flavorful lentil dressing rich in anti-inflammatory vitamin E. The dish is served with fresh cherry tomatoes and seasoned with balsamic vinegar, Dijon mustard, and olive oil.
Ingredients
- 50 g Puy lentils (or other small lentils)
- 2 small Shallots
- 2 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard (or medium-hot mustard)
- sugar
- Salt
- Pepper
- 6 tbsp Olive oil
- 12 Cherry tomatoes
- 125 g fresh spinach leaves
- 250 g pikeperch fillet (skinless, 2 fillets)
- 2 slices Parma ham
Instructions
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1.
Add lentils to boiling water and cook until al dente, about 20-25 minutes. Drain and rinse with cold water.
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2.
While the lentils cook, peel and finely dice the shallots.
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3.
In a bowl, combine lentils and shallots with vinegar, 2 tbsp water, mustard, a touch of sugar, salt, and pepper; whisk in 5 tbsp olive oil.
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4.
Separate cherry tomatoes from their stems and wash them.
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5.
Clean, rinse, and pat dry the spinach leaves.
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6.
Wash pikeperch fillets, pat dry, and lightly season with pepper. Wrap each fillet in one slice of Parma ham.
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7.
Heat the remaining oil in a non-stick pan. Sear the wrapped fillets for 3-4 minutes on each side; add tomatoes when flipping.
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8.
Mix spinach with half of the lentil dressing and place on plates. Arrange fish and tomatoes over the spinach, drizzle with the remaining dressing, and serve.
