Lentils: Green with Dorada and Verde Salsa

As part of the Product of the Month column, we decided to study lentils and each week of March we will publish a recipe with one of its four types: red, green, black or brown. TO LEARN THE PROPORTIONS OF EACH INGREDIENT, FIND A CURSOR ON A PICTURE.

Dorada with green lentils and salsa verde

Cooking method:

You need to start with lentils: pour it into a deep frying pan and cover with cold water so that the water reaches almost to the edges of the pan. Bring to a boil over high heat, reduce the heat and cook on low heat for 45 minutes. Salt or cover is not necessary.

While lentils are boiled, chop finely all the greens - the smaller, the better. Mix the ingredients for the mustard sauce: olive oil, wine vinegar, mustard, sugar, salt and pepper; add chopped capers and cucumbers. Season with herbs, mix well and set aside. Dorada cut into pieces. Heat a couple of tablespoons of olive oil in a thick-bottomed frying pan and fry the pieces for two minutes on each side on medium heat, then remove from heat. Add crushed garlic clove to the pan, squeeze the juice from half a lemon and mix. Now you need to put everything together: put the lentils on a plate, on top of it - half the fish and a spoonful of salsa verde. Salt from the mill with sea salt and serve.