John Myers
Contents
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Ingredients
- 160 g Lentils
- 1 tablespoon Finely diced shallot
- 1 tablespoon Celery finely diced
- 1 tablespoon Finely diced carrot
- 1 tablespoon Leek finely diced
- 1 tsp Freshly finely diced garlic
- 1 tablespoon Fresh peppers, peeled and finely diced
- 1 pinch Sugar
- Salt
- 1 Tablespoon (level) Curry Anapurna (mild)
- 1 tsp Old balsamic vinegar
- 150 ml Chicken broth
- 1 tablespoon Creme fraiche Cheese
- Coriander fresh, roughly chopped
- 1 tsp Fresh ginger, finely grated
- 2 piece Pikeperch fillet without bones a 200 gr
- Butaris (clarified butter)
- Ground white pepper
Instructions
- Soak the lentils overnight. Braise the diced vegetables in Butaris. Add the drained and drained lentils. Add the curry powder and let it sweat. Deglaze with broth and cook for about 15-20 minutes. Add creme fraiche, ginger, balsamic vinegar and coriander. Season to taste with salt, pepper and sugar.
- Cut the skin of the cleaned pikeperch fillets across. Season with salt and fry the skin side in Butaris for about 3 minutes until crispy. Turn the stove over, turn off the stove and let the fillets simmer for about 1 minute. Season with pepper. Arrange the lentils on a deep plate. Create pikeperch. This goes well with potato and celery mash
Nutrition
Serving: 100gCalories: 179kcalCarbohydrates: 26gProtein: 11.3gFat: 3.1g
