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
Print Recipe
Pin Recipe Instructions
- 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.
- Wash the fish fillet, remove the bones and cut into 6 - 8 pieces. Drizzle with a little lemon juice.
- 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.
- 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.
- Serve with mashed potatoes or rice for hungry eaters.
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