- 2 x 200 g Franschhoek salmon trout fillets
- 30 ml olive oil
- handful chopped parsley
- juice of 1 lemon
- 4 cloves garlic, finely chopped
- 2 large slices pancetta-coppata
Make sure there aren’t any bones sticking out of the fish – remove any bones with tweezers. Marinate the salmon in the olive oil, parsley, lemon juice and garlic for about two hours. (Cover the dish with cling wrap.) Heat the oven to 250 °C. Remove the fish from the marinade and wrap each fillet in pancetta. Place the fish on a baking tray and place in the oven for 5 minutes.
- 60 ml olive oil
- 400 g canned lentils, drained and rinsed
- ½ onion, finely chopped
- salt and freshly ground black pepper to taste
- 10 ml white wine vinegar
- 15 ml olive oil
- handful washed baby spinach leaves
Heat the olive oil in a pan and fry the lentils and onion for about 2 minutes. Season with salt, black pepper and vinegar to taste. Heat the 15 ml olive oil and add the spinach leaves. Fry for about 1 minute and season with salt and black pepper. Cover the pan with a lid and let stand for about 2 minutes.
- 2 boiled, peeled potatoes
- 50 g grated parmesan cheese
- 15 ml butter
- salt to taste
Mash the potatoes. Mix in the parmesan cheese and butter to make creamy mash. Season with salt.
Put a generous spoonful of the parmesan mash in the middle of a plate. Put some of the spinach on top and then one of the fish fillets. Spoon the lentils around the fish. Put spoonfuls of Bulgarian or Greek yoghurt on top. Garnish with fresh rocket.