Lake Victoria Perch Fillet on Warm Lentil Salad

Clean, rinse and drain the chicory, lollo rosso and lollo bianco. Skin the beef tomatoes, quarter them, remove the seeds and cut them into cubes. Cut the mushrooms into slices.

Make a dressing with pepper, raspberry vinegar, salt and oil. Add the diced tomatoes, onion and mushroom slices to the dressing with the cooked lentils. Season the Lake Victoria perch fillets with salt and juice of one lemon and roast them in oil for about 5-10 min. At the same time heat the lentil salad. Arrange the leaves of the chicory, lollo rosso and lollo bianco on the plates. Form the warm lentil salad in the middle, arrange the Lake Victoria perch fillets on top and garnish with basil.

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