Lentil salad with haddock
preparation of recipe
Cook the lentils in a large volume of unsalted water to prevent them from remaining hard. It will be necessary to slightly salt the water at the end of cooking. When they are cooked, drain and let them cool.
Remove the skin from the haddock and cut the flesh into small pieces. Peel the shallot and chop it. Fry the shallot slices for a few moments in boiling oil. Place on paper towels to remove excess oil.
Prepare the vinaigrette by mixing the mustard, vinegar and olive oil. Combine lentils, fish and dressing.
Divide among plates and sprinkle with fried shallots. Serve this salad warm or cold.
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