Grilled sea bag with lentils and guacamole

This week’s Wednesday recipe is grilled sea bag with lentils and guacamole. Get the recipe here

Grilled sea bag with lentils and guacamole

2 dl black or green lentils
1 tbsp. dijonsennep
1 tsp. sugar
2 tbsp. apple vinegar
4 tablespoons. olive oil
salt
2 corncobs
ENDVIDERE:
3 ripe avocados
2-3 tablespoons. lemon juice
1 tomato
salt
300 g catfish, in the fillet with a little oil
ACCESSORIES:
lean tortillas
1 paste in both
Cook the lentils for approx. 20 minutes until they are tender. Let them drip into one piece and let them cool a little.
Stir dijon soup, sugar, vinegar and oil together and taste with salt.
Cook the corncobs, let them steam a little and cut the kernels of. Turn lentils, corn and dressing together and taste the salad.
Cut the avocados and remove the stones. Scrape the meat with a spoon and mash it with a fork. Put a little paste over the avocado.
Cut the tomato in a quarter and remove the kernels. Discard the kernels and cut the tomato meat into cubes. Turn tomatoes into the avocado tomato and season with salt and possibly. a little more lime.
Dip the fish with a kitchen roll and brush it with a little oil. Grill it on a hot grill or griddle until it’s just finished. Season with salt and serve the fish with lettuce salad, guacamole and lemon tortillas. The recipe is for 2 people. Get the shopping list for the whole week here. OTHER OBSERVATIONS

Grilled sea bag with lentils and guacamole Grilled sea bag with lentils and guacamole Grilled sea bag with lentils and guacamole Monday Tuesday Thursday Friday

Leave a Reply

Your email address will not be published. Required fields are marked *