John Myers
Ingredients for 2 servings:
- 350 g redfish fillet(s), fresh or frozen
- 1 tbsp butter or margarine
- 50 g bacon, finely diced
- 1 medium-sized onion(s), finely diced
- 100 g chanterelles, fresh, cleaned
- 1 small can of lentils
- 2 m.-large carrot(s), fresh, in fine slices
- Balsamic vinegar, red to taste
- Thyme, to taste
- salt and pepper
- Cayenne pepper
- 1 dashes honey, liquid
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Rinse the redfish fillet under running water, pat dry, and cut into smaller pieces. Season with salt and pepper. Then fry briefly on both sides in a non-stick pan with butter or margarine until golden brown, then set aside on a plate. In the same pan, fry the sliced carrots, diced onions, and diced bacon. After about 10 minutes, add the cleaned chanterelles and fry them as well. Season with salt and pepper. Now add the drained lentils and thyme and deglaze with balsamic vinegar. Season to taste with honey, the spices, and a little more balsamic vinegar, if desired. Finally, place the fried fish fillets back on top and let them cook for a few more minutes (depending on size and thickness). Done! Serve with crusty rye bread and lamb’s lettuce.
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