For 2 persons

1 shallot
1 bay leaf
A few sprigs of wild thyme
Coarse salt
Green lentils of Puy
1/2 can of diced tomato pulp
1 sprig of fresh thyme
1 sprig of fresh rosemary
6 tablespoons of neutral oil
2 tablespoons of sherry vinegar
1 tablespoon of mustard
2 slices of cod
Butter
Salt and pepper

Green lentils: Peel and chop the shallot. In a large pot filled with cold water, put the chopped shallot, a bay leaf, 5-6 sprigs of thyme, 1 tablespoon of coarse salt and the lentils (60g per person). Cook the whole for 25min. Drain, remove the sprigs of thyme and the bay leaf and set aside in a cool place.

Tomato coulis: Heat the tomato pulp with 1 sprig of rosemary and thyme, salt and pepper. At the first simmering, turn off the heat, cover and let infuse for 15min. Remove the rosemary and thyme and blend. Keep in a cool place.

Lentil dressing: Mix 6 tablespoons of neutral oil with 1 tablespoon of mustard, 2 tablespoons of sherry vinegar, salt and pepper. Mix this dressing with the lentils and set aside.
Cod: Roll the cod slices in a little flour. Heat a small piece of butter in a pan and brown the cod. Season with salt and pepper.
Service:

Arrange the lentil salad on a plate using a circle. Add the slice of cod and a little cold tomato coulis. Decorate with a little fresh thyme.

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