This week’s Wednesday recipe is grilled sea bag with lentils and guacamole. Get the recipe here
2 dl black or green lentils
1 tbsp. dijonsennep
1 tsp. sugar
2 tbsp. apple vinegar
4 tablespoons. olive oil
3 ripe avocados
2-3 tablespoons. lemon juice
300 g catfish, in the fillet with a little oil
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
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