John Myers
Fish Fillets Fried in Butter on Lentil Vegetables and Chilli-cucumber Salad
The perfect fish fillets fried in butter on lentil vegetables and chilli-cucumber salad recipe with a picture and simple step-by-step instructions.
- 3 Pc. Pikeperch fillet
- 3 Pc. Char fillet
- Lemon
- Salt
- 500 g Black beluga lentils
- 150 g Carrots
- 1 Pc. Onion
- 200 g Tomatoes
- 1 Pc. Cucumber
- Rice vinegar
- Agave syrup
- Salt
- Peel the cucumber and use a spiral cutter to make cucumber spagetti. Make a syrup-like dressing made from rice vinegar, finely diced chilli pepper, agave syrup and salt. Mix the dressing with the cucumber just before serving.
- Sauté an onion in oil. Add black beluga lentils and pour over a liter of stock. Cooking the lentils takes 30 – 40 minutes and only season shortly before completion, otherwise the cooking process will be longer.
- 3 minutes before the lentils are ready, fold in the finely diced vegetables and tomato pieces.
- Rinse the fish fillets, dry them with kitchen paper and season with salt and sour. Turn the fillets lightly in flour and fry them in a hot pan for about 3-4 minutes on one side and let them simmer in the preheated oven (180 degrees) for about 5 minutes.
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