Fish fillet with red lentils and leek

Ingredients for 2 servings:

• 400 g fish fillet(s) (e.g. cod, haddock, skrei)
• 50 g lentils, red
• 100 g leek
• 300 ml vegetable stock
• 50 ml cream
• some lemon juice
• 1 tbsp mustard, grainy
• some salt and pepper from the mill
• possibly sauce thickener, light or flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

made quickly

Wash and trim the leek, then halve or quarter 100g of the white part, depending on the thickness of the stalk, and cut crosswise into strips. Wash the fish fillet, remove any bones, and cut into 6-8 pieces. Drizzle with a little lemon juice. Bring the vegetable stock to a boil in a pan, add the washed lentils, and cook covered for about 10 minutes over reduced heat according to the package instructions. Stir in a spoonful of grainy mustard and about 50ml of cream, add the leek, season with salt to taste, and mix well. If desired, thicken the sauce slightly with a little flour or light sauce thickener. Lightly salt the fish fillets, place them on the vegetables, and cook covered for 6-8 minutes, depending on the thickness of the fish fillets. For hungry eaters, serve with mashed potatoes or rice.