Steamed Cod Over Lentil Salad With Dijon Mustard And Balsamic Dressing

Ingredients -

4 tbsp olive oil 
1/2 cup white onion, diced 
1/2 cup carrots, peeled and diced 
1/2 cup celery stalk, diced 
1 cup lentils, rinsed and soaked in warm water 
1 piece dry bay leaf 
1/4 cup fresh parsley, chopped 
2 tsp white peppercorns 
2 tsp kosher salt 
1/2 tsp white pepper, ground 
1 cup balsamic dressing
1/2 cup red bell pepper, seeded and cut into small diced 
1/2 cup red onion, diced 
1/2 cup green onions, chopped 
1 tsp chives, chopped 
fresh chervil sprigs, for garnish 
6 pieces cod fillets 
18 pieces turned potatoes, boiled
1 liter vegetable stock

Procedure -

Soak lentils in warm water. In a sauce pan, heat 2 tbsp of olive oil. Once hot, add the white onion, carrot diced and diced celery. Saute the vegetables until just tender. Drain the lentils and add to the sauteed vegetables. Add also the stock and the herbs. Season with 1 tsp of the salt and some white pepper. Depend on your taste. Simmer for 10 minutes or until lentils are just tender. Do not over cook. When done, transfer to a bowl and set aside. Keep warm. In another bowl combine the Dijon - balsamic dressing with the bell pepper, diced red onion, chopped parsley, chopped green onion and chopped chives. Toss well. Add the mixture to the lentils. Toss to combine, taste and adjust seasoning if necessary. Keep warm until ready to serve. Marinate cod with the remaining Dijon - balsamic dressing. Season with salt and pepper. Steam the cod fillets according to the direction on the steamer until just cooked through. To serve,spoon about 1/2 cup of the lentils onto a plate or shallow pasta plate. Then put the cod fillet on top. Garnish with three pieces boiled turned potato on the side and sprigs of chervil.