Arctic char with warm lentils

Ingredients:

• 600 g of Arctic char with skin or mackerel fillet, remove bones, cut into small pieces
• 3/4 cup green lentils, rinsed
• 1 bay leaf
• 1 shallot, finely chopped
• 1/4 cup red wine vinegar
• 1/4 tbsp. plus 1 tbsp. l. olive oil
• 4 stalks celery, thinly sliced
• 2/3 cup mint, coarsely chopped
• 1/4 cup salted pistachios, chopped

Preparation:

1. Combine the lentils, bay leaf, and a large pinch of salt in a medium saucepan. Add water to a level of 2.5 inches (6 cm) and bring to a boil. Reduce heat and simmer until the lentils are tender, about 25 minutes.
2. In a large bowl, combine shallots, vinegar and 1/2 teaspoon salt.
3. Season the fish with salt and pepper on both sides.
   
   Heat 1 tablespoon of olive oil in a large skillet. Place the fish skin-side down, moving the pieces around to coat the entire skin with oil. Place the skillet over medium heat and cook, pressing down occasionally, until the skin is golden and the fish is cooked through, about 15 minutes.
   
   Turn over and cook until the meat is white, 30 seconds to 1 minute. Remove to a plate.
4. Drain the lentils and add them to the shallot mixture. Toss with celery, mint, pistachios, and the remaining 1/4 cup olive oil. Season with salt and pepper. Divide the lentil mixture among small bowls and top with the fish.
   
   Recipe salmon with a side dish of couscous and peas.