Cream lentils with fried zander

Ingredients for 2 servings:

• ½ can lentils with soup vegetables
• 2 shallots
• 1 garlic clove(s)
• 20 g butter
• 150 ml vegetable stock
• 150 g sour cream
• 2 tbsp flour
• 250 g fish fillet(s) (pike-perch fillets with skin)
• some salt and pepper
• some butter for frying the zander fillets
• ½ bunch chives
• 2 tsp horseradish, grated (jar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the lentils in a sieve and drain. Peel and finely dice the shallots, and peel and finely chop the garlic. Heat the butter in a saucepan and fry the shallots and garlic until translucent. Add the vegetable stock and sour cream and bring to a boil. Stir in the lentils, cover, and heat gently until hot. Place the flour on a flat plate. Make several diamond-shaped cuts in the skin-side of the zander fillets with a sharp knife and season both sides with salt and pepper. Heat a little butter in a pan. Coat the fish in the flour and shake off any excess flour. Fry skin-side down for 3 minutes, then turn and fry for another 2 minutes. Finely chop the chives and stir them into the lentils along with the horseradish. Season with salt and pepper. Serve the zander on top of the lentils. Serve with boiled potatoes.