Salad of Peas, Green Beans, Lentils & Tarragon with Crispy Skinned Fish

Recipes
Written By Anise Macaulay Orr

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

1920x1280_Salmon-Peas-1.jpg

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:

  1. Cook the lentils in fresh water until tender – approx. 20. Drain, rinse and cool

  2. Place the peas, beans, lentils, cucumber & leaves in a large bowl. Scatter in the herbs and the lemon zest.

  3. 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.

  4. Dress the vegetables and serve alongside the fish with a wedge of lemon.

Anise Macaulay Orr
Previous

INSTINCTIVE COOK JULY DINNER PARTY MENU
Next

GRILLED SUMMER VEGETABLES WITH SPATCHCOCK POUSSIN