Cream Lentils with Fried Pikeperch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 can ½ lentils with soup greens
- 2 shallot (s)
- 1 clove garlic
- 20 g butter
- 150 ml vegetable stock
- 150 g sour cream
- 2 tablespoon flour
- 250 g fish fillet (s), (pikeperch fillets with skin)
- some salt and pepper
- some butter for frying the pikeperch fillets
- 0.5 ½ bunch chives
- 2 teaspoons horseradish, grated (glass)
Print Recipe
Pin Recipe Instructions
- Rinse the lentils in a sieve and let them drain. Peel and finely dice the shallots, peel and finely chop the garlic.
- Heat the butter in a saucepan, fry the shallots and garlic in it until translucent. Add the vegetable stock and sour cream and bring to the boil. Stir in the lentils and cover and let warm over low heat.
- Put the flour on a flat plate. Cut the pikeperch fillets on the skin side several times with a sharp knife (diametermond pattern) and season with salt and pepper on both sides. Heat some butter in a pan. Turn the fish in the flour and knock off any excess flour. First fry on the skin side for 3 minutes, then turn and fry for another 2 minutes.
- Cut the chives into fine rolls and stir into the lentils with the horseradish. Season to taste with salt and pepper. Place the pikeperch on the lentils. Boiled potatoes go well with it.
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