Summary

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

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Instructions

1. Wash and dry the leek, cut into fine rings and sauté in the butter. Deglaze with the broth and cook covered for 3 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Arrange the vegetables and fish on plates and sprinkle with chives.