French Style Fish Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s) (salmon, saithe, swordfish) your choice or mixed
- 100 g lentils, red
- 4 spring onions or spring onions
- 10 mushrooms, fresh
- 1 cup sweet cream
- 4 tablespoon mustard, medium hot and hot, mixed
- 400 ml vegetable stock or fish stock
- some lemon juice
- some cornstarch
- 1 clove garlic, finely chopped
- some thyme
- some parsley, fresh, coarsely plucked
- some salt and pepper
- Chilli flakes
- possibly cornstarch to thicken
Print Recipe
Pin Recipe Instructions
- Cut the fish into small pieces (approx. 2 x 2 cm), drizzle with lemon juice and set aside. Prepare the vegetable stock or fish stock, add the red lentils and simmer over medium heat for 4 - 5 minutes.
- In the meantime, clean the spring or spring onions and mushrooms and cut into small pieces or slices. Add the cream, mustard and finely chopped garlic to the broth and season with salt, pepper and chilli flakes. Thicken with a little cornstarch if necessary.
- Then add the pieces of fish, the leek or spring onions and the mushrooms and simmer for about 5 minutes. Season again to taste and finally add the fresh parsley and thyme and serve.
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