For 2 persons

- 150g haddock
- 150g Green Lentil of le Puy PDO
- 1 large shallot or two medium-sized ones
- Frying oil
- 1 tablespoon wholegrain mustard
- 1 tablespoon cider vinegar
- 2 tablespoons olive oil

- Cook the Lentille Verte du Puy PDO in three times their volume of water for about 20/25 minutes.
- When cooked, drain and cool.
- Remove the skin from the haddock and cut the flesh into small pieces.
- Peel and chop the shallot.
- Fry the shallot rings for a few moments in boiling oil.
- Place on absorbent paper to remove excess oil.
- Prepare vinaigrette by mixing mustard, vinegar and olive oil.
- Combine lentils, fish and vinaigrette.
- Divide between plates and sprinkle with fried shallots.
- Serve this salad warm or cold.

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