Red mullet on leek lentils

Ingredients for 4 servings:

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

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

This is a starter or the intermediate course in a menu

Wash and dry the leeks, cut them into thin rings, and fry them in the butter. Deglaze with stock, cover, and simmer for 5 minutes. Heat the lentils in the leek stock, stir in the cream and mustard, and simmer for about 10 minutes. The lentils should be cooked through but not fall apart. Season with pepper, salt, a little lemon juice, and a pinch of sugar. Serve sprinkled with parsley. Have the fishmonger scale and fillet the red mullet. Check the fillets for bones and remove any with tweezers or tongs. Heat olive oil in a pan until brisk, add the fillets skin-side down, and fry, using two spatulas to press the fish pieces onto the bottom of the pan to prevent them from buckling. After about 20 seconds, they should lie flat. Reduce the heat and monitor the cooking progress. Once the meat is about two-thirds cooked through (you’ll notice it on the sides when the initially translucent meat turns white), turn the fillets over and let them cook on the open platter. The whole process only takes about 5 minutes. To serve, place the leek lentils in the center of each plate and place a red mullet fillet on top. Sprinkle with some chopped parsley.