Fish Fillet with Red Lentils and Leek

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 2)

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
Fish Fillet with Red Lentils and Leek
Fish Fillet with Red Lentils and Leek

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.

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