Beluga lentils with zander slices

Ingredients for 12 servings:

• 150 g beluga lentils
• Water
• 3 onions, red
• 2 tbsp extra virgin olive oil
• 1 tsp butter
• 3 tbsp brown sugar
• 3 tbsp balsamic vinegar, dark
• 200 ml vegetable stock
• 1 tbsp butter
• salt and pepper
• 4 pike-perch fillets without skin
• Panko
• Clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Starter, as a main course for four people

Boil the lentils in water for about 10 minutes until soft, allow to swell, and then drain. Peel the onions and dice roughly. Sauté in olive oil and butter until translucent. Add the sugar and caramelize the onions. Deglaze with balsamic vinegar and reduce the heat. Add the stock, cover, and simmer gently for about 1.5 to 2 hours. Then reduce the heat again. Mix with butter and season with salt and pepper, then puree. Mix the onion puree with the lentils and heat through. Season the fish (cut into thin strips for the appetizer) with salt and pepper and coat in panko flour. Heat the clarified butter in a pan and fry the fish for no longer than 2 minutes on each side. Serve the lentils and fish on warmed plates.