Fish Fillets on Raspberry Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, (du Puy; or Belua)
- 0.5 ½ shallot (s), finely diced
- 1 clove garlic, finely chopped
- Ground pepper
- 2 pinches cayenne pepper
- 1 dash white wine
- 100 g raspberries, (fresh or frozen)
- Vinegar, raspberry vinegar (or more normal)
- butter
- olive oil
- Lemon juice
- 4 fish fillet (s) with skin (sea bream, pikeperch or similar)
Print Recipe
Pin Recipe Instructions
- Simmer the lentils together with 250 ml water, shallots, garlic, pepper, cayenne pepper and white wine over low heat for approx. 35 minutes with the lid slightly open. Season to taste with salt and raspberry vinegar.
- Melt a piece of butter in a saucepan. Put some of the raspberries aside for decoration, add the rest to the butter and sweat briefly. Add the lentils, mix carefully, season to taste again, and let cook on the switched off hotplate.
- Line a pan with parchment paper; Spread 2 tablespoons of olive oil over the baking paper. Warm up over high heat. Place the fish fillets in the pan with the skin side down, drizzle the top with lemon juice, season with salt and pepper. As soon as the skin begins to turn brown, turn carefully, fry for approx. 30 seconds, turn again and fry until crispy for approx. 1 minute.
- Drape the fish fillets on the raspberry lentils.
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