For the salmon on sweet and sour red lentil vegetables, first wash the salmon and remove any remaining bones. Drizzle with lemon juice, sprinkle with lemon pepper, place in either a steamer tray or roasting tube.
Pour on wine, add some more lemon juice and a pinch of sugar. Wash and peel the carrot and celery stalks. Cut both into strips and then into small cubes. Wash and peel the potato and cut it into cubes twice as big as the vegetables.
Peel the onion and garlic and cut them just as finely, put the garlic through the press. Melt the butter in the pan, sauté the onion and garlic, then add the carrots and celery.
Also stir-fry, deglaze with vegetable soup and add potato cubes. Add soy sauce and basalmi vinegar, as well as some cayenne pepper and simmer covered for about 10 minutes. Preheat the oven to 180 degrees.
In the meantime, score the tomato, blanch, skin, remove the core and cut into fine cubes. Wash the spring onions, pat dry and cut into fine rings.
After 10 minutes, the vegetables should be al dente and the potatoes still firm. Now add the lentils, pour on some more soup if necessary, cover again and simmer for 10 minutes.
Put the fish in the oven for this time. Put two fireproof bowls or plates with it. Dress the lentils with balsamic cream vanilla and cayenne pepper.