Wash the fillets, dab dry. Fry in 1-2 tablespoons of hot oil all around for 10-15 minutes. Season with salt and pepper. Let cool off
Clean and wash mushrooms and onions. Cut mushrooms into slices, onions into rings. Heat 1-2 tablespoons of oil in the frying fat. Fry the mushrooms until golden brown. Add onions and steam briefly. Season with salt and pepper
Rinse the lentils, add to the mushrooms and sauté. Add a good 300 ml of water. Bring to the boil, stir in broth. Cover and simmer over low heat for 10-12 minutes. Season with vinegar, salt, pepper and sugar. Let cool down
Clean, wash and finely dice the peppers. Mix into the lentils. Clean, wash and pluck the salad a little smaller. Spread the lentils on top. Cut the meat open and arrange on the salad