Atlantic – Mackerel Fillet on Leek Lentils and Stewed Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small mackerel (approx. 250 g)
- 50 g lentils, red
- 1 leek, the white one
- 125 ml chicken broth
- 0.5 tablespoon ½ butter
- 3 tablespoon heavy cream
- 1 teaspoon mustard, hot
- 1 squirt lemon juice
- 1 pinch (s) sugar
- 10 tomato (s) (vine tomatoes)
- 3 sprigs thyme
- 1 clove garlic, squeezed
- 1 tablespoon olive oil
- 1 tablespoon flour, double-handle
- salt and pepper
- 1 tablespoon chives, rolls
Print Recipe
Pin Recipe Instructions
- Wash and dry the leek, cut into fine rings and sauté in the butter. Deglaze with the broth and cook covered for 3 minutes.
- Add the lentils to the leek broth and simmer for 3-4 minutes. Stir in the cream and mustard and briefly bring to the boil again. The red lentils only take a few minutes to cook. How long exactly depends on their age, so do cooking tests. They shouldn`t disintegrate, but still have bite. Season to taste with pepper, salt, a little lemon juice and a hint of sugar.
- Put the tomatoes and 2 tablespoons of olive oil in a saucepan and simmer for about 15 minutes over a low heat with a closed saucepan. If they are about to fall apart, remove the lid and turn off the stove. Season with pepper and salt.
- Fillet the mackerel with a sharp knife and pull out any remaining bones with small tongs or tweezers. Rinse fillets in cold water and dry with paper towels.
- Heat olive oil in a pan. Flour the fillets on the skin side. Add the thyme sprigs and garlic to the hot oil and fry the mackerel fillets on the skin side for about 4 minutes. Turn the fish over and slide the pan off the plate. The remaining heat is sufficient to finish cooking the fillets.
- Arrange the vegetables and fish on plates and sprinkle with chives.
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