Summary

Ingredients

• 400 g fish fillet (s), Kin Klipp fillet
• 4 slices Parma ham
• 2 leeks
• 0.25 liter ¼ chicken broth
• 4 sage leaves
• 100 g lentils, red
• 3 tablespoon clarified butter
• 5 tablespoon heavy cream
• 2 teaspoons mustard
• Parsley, chopped
• salt and pepper

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Instructions

1. Cut the leek into rings and sauté in 1 tablespoon clarified butter. Deglaze with the broth and cook covered for 5 minutes.
2. Quarter the King Klipp fillet and place a sage leaf on each. Wrap each slice of Parma ham and pin it with a toothpick. Fry in 2 tablespoon clarified butter on each side for about 4 minutes.
3. Heat the lentils in the leek broth for about a minute, stir in the cream and mustard, bring to the boil briefly and season well. Serve sprinkled with parsley.
4. A mashed potato, seasoned with nutmeg, goes well with it.
5. If you can`t get a king clip, you can also use cod, redfish or ling.