Pike-perch Saltimbocca

Ingredients for 2 servings:

• 50 g leek
• 1 carrot(s)
• 2 stalk(s) Celery
• 120 g lentils, red
• 1 tbsp vinegar (white wine vinegar)
• 7 tbsp olive oil
• Salt
• pepper
• Sugar
• 2 fish fillets (pike-perch)
• 3 tbsp lemon juice
• 4 slice(s) Parma ham, very thinly sliced
• 16 sage leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash, trim, and finely dice the leeks, carrots, and celery. Rinse the lentils in a sieve and cook in plenty of boiling, lightly salted water for 8-10 minutes. Add the vegetables 3 minutes before the end of the cooking time. Pour the lentils and vegetables into a sieve, rinse, and drain. Whisk together the vinegar and 4 tablespoons of oil, season generously with salt, pepper, and a pinch of sugar. Mix the lentils and vegetables with the vinaigrette. Halve the zander fillet crosswise and drizzle with lemon juice. Top each fillet with 2 slices of Parma ham and 3-4 sage leaves. Roll up like roulades and secure with wooden skewers. Season with salt and pepper. Heat 3 tablespoons of oil in a pan and sear the zander fillets over high heat for 2 minutes on all sides. Then sear over low heat for another 3-4 minutes. Arrange immediately on plates with the lentil salad and serve.