Summary

Ingredients

• 300 g fish fillet (s) (cod)
• 120 g lentils, red
• 50 g carrot (s), finely diced
• 50 g zucchini, finely diced
• 50 g onion (s), red, finely diced
• 1 small clove (s) garlic, diced
• 3 tablespoon oil
• 10 g iner, freshly rated
• 50 ml red wine
• 250 ml orange juice
• 250 ml vegetable stock
• 1 teaspoon curry powder
• 1 pinch (s) cinnamon
• 3 tablespoon flour
• 1 teaspoon paprika powder, noble sweet
• 0.5 ½ orange (organic), remove the grated peel from it
• Salt (fleur de sel)
• 1 teaspoon tomato paste
• sugar
• Pepper (Tellicherry) from the mill

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Instructions

1. For the lentil curry, heat 1 tablespoon of oil and briefly sweat the garlic, onion, carrot and zucchini cubes in it. Add the lentils and ginger, stir briefly and deglaze with the red wine. Let something reduce. Stir in the tomato paste. Then add 1 tablespoon flour and stir in. Pour the orange juice and vegetable stock. Bring to the boil briefly, then switch back to the lowest flame and simmer for 10 - 12 minutes. Shortly (approx. 1 min.) Before the end of the cooking time, stir in the curry powder, cinnamon, orange zest and a pinch of sugar. The lentil curry should now be slightly thick (not liquid but also not mushy).
2. Pat the cod fillet dry with kitchen paper and portion. Mix 2 tablespoons of flour with 1 teaspoon of paprika powder and turn the pieces of fish in it. Heat 2 tablespoons of oil in a pan, fry the pieces of fish in it on both sides for a short time and then cook on the lowest heat for 4 - 7 minutes (depending on the thickness of the fillets). Finally, season with fleur de sel and Tellicherry pepper.
3. Arrange on plates with the lentil curry and serve immediately.