Arctic char with warm lentils – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 560, total fats 29 g., saturated fats g., proteins 46 g., carbohydrates 28 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Ryan Dausch Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 600 gr Arctic char with skin or fillet of mackerel, remove bones cut into small pieces
- 3/4 Art. green lentils, rinse
- 1 bay leaf
- 1 shallot, finely chopped
- 1/4 Art. red wine vinegar
- 1/4 Art. plus 1 tbsp. l olive oil
- 4 stalks of celery, finely chopped
- 2/3 Art. coarsely chopped mint
- 1/4 Art. chopped pistachios
Recipes with similar ingredients: salmon, mackerel, bay leaf, celery, pistachios, mint
Recipe preparation:
- Combine lentils, bay leaves and a large pinch of salt in medium saucepan. Pour 6 cm. Of water above the mixture and bring to boiling. Reduce heat and cook until lentils will become soft, about 25 minutes.
- In a large bowl, mix shallots, vinegar and 1/2 tsp. salt.
- Salt and pepper the fish on both sides. Warm up in large pan 1 tbsp. l olive oil. Put the fish skin down moving pieces so that all skin is coated with oil. Place the pan over medium heat and fry, sometimes pressing on fish until the skin turns golden and the fish cooks, it’s takes about 15 min. Turn over and fry until meat will not turn white, from 30 sec. up to 1 min Lay out on a plate.
- Drain the lentils and add them to the shallots. Stir with celery, mint, pistachios and the remaining 1/4 tbsp. olive oil. Season with salt and pepper. Separate the mixture lentils in small bowls and lay the fish on top. Salmon recipe with garnish of couscous and peas.
