Sauce vierge (in English; literally, virgin sauce) is a French sauce made from olive oil, lemon juice, chopped tomato, shallots and fresh herbs.
For the salad:
Cook lentils in a small saucepan covered with water, on a simmer for 12-15 mins until the lentils are tender with a bite to them.
Remove from the heat and drain well.
Mix lentils with olive oil and season with 2 pinches of sea salt and freshly ground pepper.
Allow lentils to cool before adding the beetroot and dill, mixing to combine. Set aside.
For the sauce :
Place all ingredients in a bowl and season. Place to the side.
Heat oil in a large non-stick frying pan and fry the fish, skin side down, for 2-3 mins or until skin is golden and crispy. Turn fish and cook for a further 2 mins until fish is just cooked through.
Serve salad on a plate, place fish and sauce over the top and then serve with a wedge of lemon.
2 white fish fillets, skin on (150g-170g each)
Beetroot lentil salad
½ medium beetroot, washed peeled and shredded
1 cup Puy lentils
1 packet Farro fresh dill, roughly chopped
60ml (1/3 cup) olive oil
1 punnet cherry tomatoes, halved
2 shallots, peeled and sliced
50ml (1/4 cup) olive oil
2 tablespoons of Essente red wine vinegar
1 packet Farro fresh parsley, roughly chopped
1 packet of Farro fresh chervil, roughly chopped