Salad of Peas, Green Beans, Lentils & Tarragon with Crispy Skinned Fish
MONDAY'S SALAD OF PEAS, GREEN BEANS, LENTILS & TARRAGON WITH CRISPY SKINNED FISH
A delightful summer salad to start the week, this is delicious with crispy skinned salmon, but works with any grilled meat or fish. Alternatively pair with Buffalo Mozerella or a fluffy goat's cheese omelette.
Serves 4
Ingredients:
For the salad:
300gms fresh peas, blanched and refreshed
200gms fine beans, blanched and refreshed
150gms Puy lentils
½ cucumber, peeled, deseeded and chopped
Handful peashoots/rocket
2tbls chopped tarragon and chives
Zest 1 lemon
4 salmon or sea trout fillets, skin on
Salt & Pepper
For the dressing:
Whisk together juice 1 lemon, a good pinch of English mustard & S&P. Next whisk in double the quantity of good olive or rapeseed oil.
Method:
Cook the lentils in fresh water until tender – approx. 20. Drain, rinse and cool
Place the peas, beans, lentils, cucumber & leaves in a large bowl. Scatter in the herbs and the lemon zest.
Season the fish skin and place skin-side down into a hot pan with a little oil. Cook for 3-4 mins then season the flesh and place in a pre-heated 200c oven for 8-10 mins.
Dress the vegetables and serve alongside the fish with a wedge of lemon.