Fluke with Lentil and Corn Salad and Dijon Vinaigrette

Recipe Courtesy of Chef Jonathan Adams

Serves 4

Ingredients:

Fluke with Lentil and Corn Salad

• 4 filets of Fluke, 6 oz each
• 2 cups of cooked beluga lentils
• 2 ribs of sliced celery
• 2 shallots, finely shaved
• 1/2# green beans, raw, chopped
• 1 large carrot, cut into julienne
• 4 radishes, shaved into coins
• 2 ears of corn, shucked
• 1/4 bunch chives, finely sliced
• 2 tsp sherry vinegar
• 2 tbsp olive oil

Dressing:

• 1 tsp Dijon mustard
• 2 tsp whole grain mustard
• 1/2 cup lemon juice
• 1 cup olive oil

Directions:

1. Combine the lentils with the other vegetables and dress with sherry vinegar and olive oil.
2. Let stand to room temperature
3. Sauté the fish over medium heat, about 4 minutes per side.
4. Serve the fish over the lentils and a side of the mustard dressing.