Roasted Herb Salmon with Red Lentils and Saffron Flakes

Preheat the oven to 160 °C.

Herb salmon Clean the chili pepper and cut into fine rings. Finely chop the coriander and mint. Mix the pistachio spice mixture with the chili rings, cilantro, mint, fleur de sel and pepper and add a tiny bit of oil to make a paste. De-scale the salmon trout and score it diagonally. Push the herb paste mixture under the skin and sear the fish on the skin side in peanut oil, turn to the other side and sear briefly from the other side. Place the fish briefly in the preheated oven and toss to coat.

Heat lentils peanut oil over medium heat. Briefly sauté cumin seeds, finely chopped garlic clove and finely chopped ginger. Add lentils and cook briefly. Gradually add hot stock until lentils are cooked. This process takes about 15 to 20 minutes.

Chop the coriander and mint. Remove the frying pan from the stove and add the coriander and mint. Squeeze the juice from the limes. Season the lentils with salt, pepper and lime juice.

Saffron flakes

Grind saffron with a tiny bit of salt in a mortar and let it melt in hot water. Clean the spring onions and sauté them with a little oil in a frying pan. Extinguish with the saffron mixture.

Arrange saffron-scallion in strips on plates. Arrange a spoonful of lentils on top and place the crispy fish on top. Drizzle with saffron sherry glaze.

Tip: The pistachios

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