French fish pan

Ingredients for 2 servings:

• 300 g fish fillet(s) (pollock)
• ½ lemon(s)
• 3 spring onions
• 2 tsp vegetable broth
• 50 g lentils, red
• 50 ml cream
• 50 ml milk
• 1 tsp cornstarch, mixed with three tbsp water
• 1 tsp mustard
• salt and pepper
• n. B. Herbs to taste

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cut the fish into approximately 3 cm pieces. Season with salt and drizzle with the juice of half a lemon. Trim the spring onions and cut them into approximately 2 cm pieces. Bring 350 ml of water to a boil and stir in the vegetable stock. Add the lentils and cook over medium heat for 4-5 minutes. Pour in the cream and milk, stir in the cornstarch, and bring the sauce to a boil briefly. Season with mustard, salt, and pepper. Add the fish pieces and spring onions, cover, and simmer over low heat for another 6-8 minutes. Stir in fresh, finely chopped herbs, if desired. I recommend serving this dish with rice, but you could certainly also serve it with potatoes.