Summary

Ingredients

• 4 port. Fish fillet (s), (red mullet fillets), approx. 80 g each
• olive oil
• 3 leeks, the white them
• 300 ml broth
• 150 g lentils, red
• 2 tablespoon butter
• 125 ml cream
• 1 tablespoon mustard, medium hot
• some lemon juice
• 1 pinch (s) sugar
• salt and pepper
• 2 tablespoon parsley, chopped

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Instructions

1. Wash and dry the leek, cut into fine rings and fry in the butter. Deglaze with broth and cook covered for 5 minutes. Heat the lentils in the leek broth, stir in the cream and mustard and let everything simmer for about 10 minutes. The lentils should be cooked, but not disintegrated. Season to taste with pepper, salt, a little lemon juice and a pinch of sugar. Serve sprinkled with parsley.
2. Have the fishmonger scale and fillet the red mullets. Examine the fillets for bones and remove them with tweezers or tongs if necessary.
3. Heat the olive oil vigorously in a pan, put the fillets in with the skin side down and fry, pressing the pieces of fish onto the bottom of the pan with 2 spatulas to prevent the fillets from bulging. After about 20 seconds they stay flat. Turn the heat down and watch the cooking progress. As soon as the meat is about two thirds through cooked, you can see it on the sides, when the initially glassy meat turns white, turn the fillets and let them stand on the displayed plate. The whole process only takes about 5 minutes.
4. To serve, place the lentils in the middle of the plate and place a red mullet fillet on each. Sprinkle with a little chopped parsley.