French-style fish pan

Ingredients for 2 servings:

• 400 g fish fillet(s) (salmon, pollock, swordfish) of your choice or mixed
• 100 g lentils, red
• 4 spring onions
• 10 mushrooms, fresh
• 1 cup of sweet cream
• 4 tbsp mustard, medium hot, mixed
• 400 ml vegetable broth or fish stock
• some lemon juice
• some cornstarch
• 1 clove(s) garlic, finely chopped
• some thyme
• some fresh parsley, roughly torn
• some salt and pepper
• chili flakes
• possibly cornstarch to thicken

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Fish pan with various types of fish and fresh herbs

Cut the fish into small pieces (approx. 2 x 2 cm), drizzle with lemon juice, and set aside. Bring the vegetable broth or fish stock to a boil, add the red lentils, and simmer over medium heat for 4-5 minutes. In the meantime, clean the spring onions or leek onions and the mushrooms and cut them into small pieces or slices. Add the cream, mustard, and finely chopped garlic to the broth and season with salt, pepper, and chili flakes. Thicken with a little cornstarch, if desired. Then add the fish pieces, leek or spring onions, and the mushrooms and simmer for about 5 minutes. Season again to taste, then add the fresh parsley and thyme and serve.