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Categories:Viewed: 75 - Published at: 10 years ago
Ingredients
- 500 g beetroot, peeled and finely diced
- 3 tbsp butter or margarine
- 1 can (800g) lentils
- 2-4 tbsp fruit vinegar
- 1/4 tsp ground cumin
- 2 None onions, peeled and cut into wedges
- 150 g cooked ham, cut into strips
- 8 fillets salmon trout
- 2 tbsp plain flour
- 2 tbsp sunflower oil
Method
- For the beets and lentils, heat 1 tbsp butter in a saucepan. Saute the beets for 10 mins, stirring. Season with salt and pepper, add the lentils and cook for 5 more mins. Season with vinegar and cumin.
- For the hame and onions, heat 2 tbsp butter in a pan and saute the ham for 3 mins. Add the onions and cook for 2 more mins.
- Dredge the fish in flour and season it. Heat 2 tbsp oil in a pan and cook the fish skin side down for 2 mins. Turn and cook 2 more mins. Arrange on plates with the beets and lentils and ham and onions.
