Summary

Ingredients

• 1 fish (sea bream)
• 2 teaspoons clarified butter
• 1 large apple (Boskoop)
• 0.5 ½ lemon (s), add the juice
• 2 small carrots
• 5 cm leek, (the white)
• 10 g iner
• 1 stalk lemongrass
• 0.5 ½ cup lentils, small green ones (type du Puy)
• sugar
• butter
• Balsamic vinegar (crema di balsamic vinegar)
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Put the lentils on top with a cup of water and simmer for 25-40 minutes. The cooking time of the lentils can vary slightly depending on the age, so make the first cooking samples after 25 minutes.
2. If you can`t get these lenses, you can switch to black beluga lenses or brown ones from Champagne or the island of Pantelleria. Most standard varieties are not very suitable because they easily burst or disintegrate when cooked.
3. Peel the carrots with the peeler, wash and dry the leek, peel the ginger. Dice the vegetables very finely into 1-1.5 mm edge lengths. Cut about 8 cm of the lemongrass stalk into wafer-thin slices and finely chop them again, except for a few for decoration. Melt 20 g butter in a saucepan and briefly sweat the vegetables in it. Add the drained and drained lentils and stir. Season to taste with a splash of lemon juice, a pinch of sugar, salt and crema di balsamico for a piquant sweet and sour taste.
4. Remove the core of the apple with a cookie cutter and cut the fruit crosswise into approx. 5 mm thick slices. Rub the slices with lemon juice to prevent them from turning brown. Melt some butter in a pan, sprinkle a pinch of sugar over it and fry the apple slices over medium heat for 4-5 minutes on each side.
5. Fillet the sea bream, cut away the remaining bones and scratch the skin several times in a diamond shape without cutting too much into the meat. Heat clarified butter in a non-stick pan, rub sea bream fillets on the skin side with a little salt and pepper and sear this side. Press 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 down the heat 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 plate.
6. To serve, place an apple slice in the middle of the plate. Very large slices stay whole, smaller slices halve and slide apart a little so that there is more space for the lentil vegetables. Put the lentils in the middle, cut the sea bream fillets into pieces and place them on the lentil vegetables. Sprinkle a few lemongrass rings on top.