PREPARATION

Cook your coral lentils for 10 minutes in a large amount of water with the whole onion, bay leaf and thyme. Drain them.
Remove the onion and herbs. Let cool.

Poach your haddock fillet in a milk and water mixture for 5 minutes. Drain. Let cool.

Emulsify olive oil and lemon juice with a pinch of cardamom, coarsely chopped parsley, salt and pepper. Cut your white and red endives.

Place them in a dish. Add the coral lentils and haddock in small pieces. Pour in the sauce. Serve immediately.