Summary

Ingredients

• 240 g monkfish fillet (s)
• some olive oil for frying
• some butter
• some thyme
• salt
• 8 tablespoon lentils (beluga lentils)
• 250 ml vegetable stock, possibly a little more
• 1 cup cream
• some pumpkin seed oil

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Instructions

1. Top the beluga lentils with broth - the lentils must be covered with the liquid. Always pour in a little more broth as soon as the liquid has boiled away. Just before the lentils are done, add the cream. The whole thing must have a creamy consistency. The lentils are actually not additionally seasoned (if you don`t like this, you should carefully season with salt). Keep the lentils warm.
2. Fry the monkfish fillet briefly on all sides in hot olive oil. Add the butter and thyme and keep pouring the frying fat over the fish fillet. Fry for approx. 6-7 minutes, then season with salt.
3. Finally divide into portions.
4. Now distribute the lentil vegetables on four plates and place the portioned monkfish on top.
5. The dish is now drizzled with a little pumpkin seed oil and served immediately.