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