Fish fillets on raspberry lentils

Ingredients for 4 servings:

• 200 g lentils (du Puy; or Beluga)
• ½ shallot(s), finely diced
• 1 garlic clove(s), finely chopped
• Pepper, ground
• 2 pinches of cayenne pepper
• 1 shot of white wine
• 100 g raspberries (fresh or frozen)
• Vinegar, raspberry vinegar (or regular)
• butter
• olive oil
• lemon juice
• 4 fish fillets with skin (sea bream, pike-perch, etc.)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

convinces even lentil haters

Simmer the lentils with 250 ml water, shallots, garlic, pepper, cayenne pepper, and white wine over low heat with the lid slightly ajar for about 35 minutes. Season with salt and raspberry vinegar to taste. Melt a knob of butter in a saucepan. Set aside a few raspberries for decoration, add the rest to the butter, and sauté briefly. Add the lentils, mix gently, season again, and continue cooking on the turned-off stovetop. Line a pan with baking paper; spread 2 tablespoons of olive oil over the baking paper. Heat over high heat. Place the fish fillets skin-side down in the pan, drizzle the tops with lemon juice, season with salt, and pepper generously. As soon as the skin begins to brown, carefully turn them over, cook for about 30 seconds, turn them over again, and cook for another minute until crispy. Arrange the fish fillets on top of the raspberry lentils.