Fish fillet with lime butter and lentil risotto

Ingredients for 4 servings:

• 1 organic lime(s), zest and juice
• 80 g butter, soft
• Salt
• 8 spring onions
• 1 piece(s) ginger root
• 1 garlic clove(s)
• 4 tbsp olive oil
• 150 g risotto rice
• 1 liter chicken broth
• 150 g lentils, red
• 2 tbsp sour cream
• 4 slice(s) fish fillet(s) of your choice, e.g. cod

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and dry the lime in hot water. Finely grate the zest and squeeze out the juice. Mix the butter with the lime zest and juice, along with the salt, season to taste, and chill. Trim, wash, and slice the spring onions, reserving a few rings for garnish. Peel the ginger and garlic and chop both very finely. Heat 2 tablespoons of olive oil in a saucepan, sauté the onion rings, add the ginger, garlic, and rice, and sauté briefly. Gradually add the stock and cook the rice over low to medium heat, stirring constantly, for about 10 minutes. Now add the cold-rinsed lentils and simmer for another 10 minutes. Finally, mix the sour cream into the rice. Meanwhile, rinse the fish in cold water, pat dry, and season with salt. Brown on each side in the remaining oil. The cooking time depends on the fish chosen. Serve the lentil risotto with the fish and lime butter. Garnish with spring onion rings.