Fish Potty
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (e.. panasius, saithe )
- 1 bunch spring onion (s)
- 100 g lentils, red
- 150 ml vegetable stock
- 200 ml coconut milk, unsweetened
- lemon juice
- Salt and pepper
- Pepper berries, red
Print Recipe
Pin Recipe Instructions
- Wash the fish and cut it into pieces. Season with salt, pepper and lemon juice.
- Clean the spring onions and cut into pieces.
- Blanch the onions in water for about 1 minute, remove (do not drain), rinse in cold water (preferably in ice water, this will keep their beautiful green color) and drain.
- Briefly pre-boil the fish pieces in the onion water (approx. 1 - 2 minutes) and allow to cool.
- Wash the lentils and simmer with the vegetable stock, a little lemon juice and coconut milk in a saucepan (or a large serving pan) for about 5 minutes over medium heat.
- If necessary, bind the sauce with a sauce binder (I don`t do it!). Add the fish and the spring onions and leave to simmer for another 5 minutes, covered (do not boil!).
- Season everything again to taste and sprinkle with red pepper berries.
- Rice or fresh flatbread go very well with the fish pot.
- The sauce tastes even spicier if you add a little curry.
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