John Myers
Fresh Fish with Lentils
The perfect fresh fish with lentils recipe with a picture and simple step-by-step instructions.
- 1500 g Fresh fish, three types
- Salt
- Pepper
- Turmeric
- Dill
- Olive oil
- 1 Pc. Clove of garlic
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 60 g Lentils green
- 50 g Beluga lentils
- 40 g Mountain lenses
- 1 Pc. Shallot
- 1 Pc. Carrot
- 70 g Leek
- 80 g Celeriac fresh
- Chives
- Salt
- Pepper
- 30 g Butter
- 300 ml Fish stock
- 30 g Butter
- 50 g Onion
- 50 g Celeriac fresh
- 200 ml Cream
- White wine
- 50 g Dijon mustard
- Soak the lentils separately in cold water (approx. 2-3 hours), then boil them until soft. Wash and peel the vegetables, cut into fine cubes and blanch. Just before serving, stir-fry with the butter in a saucepan, season and refine with chives.
- Wash the potatoes and parsley root, peel them in salted water and cook until soft, then drain and puree immediately. Season the ready-to-cook fillets, first fry them on the skin with olive oil until they are almost ready. Make sure that the heat is not too high so that the skin becomes nice and crispy and does not burn. Then turn it once in the pan, add some butter and the herb sprigs as well as the steamed garlic cloves to the pan so that the fish gets an even finer flavor.
- Heat the butter in a small saucepan and sauté the finely diced onion and celeriac (approx. 50 g each). Dust with a tablespoon of flour and sweat briefly (the roux must remain light). Deglaze with white wine and add 300 ml fish stock and 200 ml cream. Bring to the boil and reduce by half for about 35 minutes (don’t forget to stir). Strain the sauce through a fine sieve and season with salt, pepper and grainy Dijon mustard.
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