added by River Cottage summers here
If you’re buying anchovies for the dressing, try and find a sustainably-caught brand, such as Fish 4 Ever.
Rate this recipe:- Serves 4 as a starter or light lunch
- 200g puy lentils
- 1 bay leaf
- ½ an onion, peeled
- 1 garlic clove, peeled and halved
- a generous bunch of parsley, leaves only, roughly chopped
- 3-4 cooked grey mullet fillets or 300-400g other leftover cooked, meaty white fish, flaked
- ½ a red onion, very thinly sliced
- For the dressing
- 1 tbsp capers, drained and rinsed
- 2-3 anchovy fillets, drained
- 3 tbsp rapeseed or olive oil
- 2 tsp cider vinegar
- 1 tsp English mustard
- 1 tsp caster sugar
- salt and freshly ground pepper
1 reply
emmie197...
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