Fried Fillet Of Pikeperch on Beluga Lentils
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g lentils, (belua lentils)
- 1 tablespoon butter
- 200 ml fish stock
- 150 ml cream
- 3 carrot (s), finely diced
- 1 tablespoon celery, finely diced
- 1 tablespoon leek, finely diced
- 2 spring onions, finely chopped
- 300 g fish fillet (s), (pikeperch fillet with skin)
- sea-salt
- pepper
- Flour
- Clarified butter
- Salt, (fleur de sel)
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Sweat the lentils in the butter, add the diced vegetables (except for the spring onions), deglaze with the stock and do not cook too soft. If necessary, add a little cream, vegetable stock or fish stock. Just before the end of cooking, stir in the spring onions. Season to taste with salt, pepper and balsamic vinegar.
- Flour the pikeperch fillets and fry them in hot clarified butter until crispy on the skin side, turn and fry only briefly on the other side. Season the fish fillets with fleur de sel and pepper.
- Arrange the lentils on the preheated plate and serve the fried pikeperch fillets on top.
- The specified amount is sufficient as a main course for 2 people and as a starter for 4 people.
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