Fish Fillet with Red Lentils and Leek

Summary

Ingredients

• 400 g fish fillet (s) (e.. cod, cod, skrei)
• 50 g lentils, red
• 100 g leek
• 300 ml vegetable stock
• 50 ml cream
• some lemon juice
• 1 tablespoon mustard, grainier
• some salt and pepper from the mill
• possibly sauce thickener, lighter or flour

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Instructions

1. Wash and clean the leek and cut 100 g of the white part in half or quarter, depending on the thickness of the stick, cut across into strips.
2. Wash the fish fillet, remove the bones and cut into 6 - 8 pieces. Drizzle with a little lemon juice.
3. Bring the vegetable stock to the boil in a pan, add the washed lentils and cook covered for about 10 minutes over reduced heat according to the instructions on the packet. Stir in a spoonful of granular mustard and approx. 50 ml of cream, add the leek, salt to taste and mix everything well. If necessary, thicken the sauce with a little mixed flour or a light sauce thickener.
4. Lightly salt the fish fillets, place them on the vegetables and cook covered for 6 - 8 minutes, depending on the thickness of the fish fillets.
5. Serve with mashed potatoes or rice for hungry eaters.