Red lentil risotto with zander fillet

Ingredients for 4 servings:

• 50 g butter
• 250 g lentils, red
• 100 ml white wine
• 100 g onion(s), finely chopped
• 100 g Parmesan, grated
• 500 ml vegetable stock
• 8 slice(s) smoked bacon
• salt and pepper
• 400 g pike-perch fillet(s), alternatively skrei fillet or fish fillet of your choice
• 4 sprigs rosemary
• 5 tbsp olive oil
• 1 pinch of salt
• Orange pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

You will need 8 wooden skewers. Rinse and drain the lentils. Finely chop the onions. Finely grate the Parmesan cheese. Heat the butter in a saucepan and sauté the onions until translucent. Add the lentils, white wine, and about half of the stock, and simmer covered over low heat for about 20-30 minutes until soft. Stir occasionally and add more stock if necessary. Meanwhile, wrap the smoked bacon around the skewers and fry over medium heat until crispy. Stir the grated Parmesan cheese into the lentils and keep the lentil risotto warm. Cut the fish fillet into portions of about 50g each and season with salt and orange pepper. Heat the olive oil in a pan until very hot and add the fish fillet, skin-side down. After 2-3 minutes, turn the fish over, place the rosemary sprig on the fish fillet, reduce the heat, and let the fillet rest on the sprig until the fish is still slightly translucent in the center. Serve and garnish with rosemary and bacon.