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Pikeperch Fillet Wrapped in Bacon with Mountain Lentils

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Pikeperch Fillet Wrapped in Bacon with Mountain Lentils

The perfect pikeperch fillet wrapped in bacon with mountain lentils recipe with a picture and simple step-by-step instructions.

lenses

  • 120 g Mountain lenses
  • 1 tbsp Shallot cubes
  • Salt
  • 100 ml Poultry stock
  • 0,5 tsp Food starch
  • 60 ml Balsamic vinegar old
  • Black pepper from the mill
  • 1 tablespoon Leaf parsley, roughly chopped
  • 1 Tablespoon (level) Roughly chopped dill
  • 10 g Butter

Fresh fish

  • 4 piece Pikeperch fillet without bones, with skin a 100gr.
  • 7 piece Bacon slices
  • 1 Pc. Spring onion
  • 160 g Apple Breaburn
  • Freshly squeezed lemon juice
  • 1 tablespoon Butaris

lenses

  1. Rinse the lentils and cook in boiling water for about 15-20 minutes. Drain and drain well.
  2. Heat the butter and let the cubed shallots in it become translucent. Add the lentils and fill up with the stock. Let it boil down in about five minutes. Mix the starch in a little water until smooth. Tie the lentils with it. Season to taste with salt, pepper and balsamic vinegar.

fish

  1. Salt the fillets and season with pepper. Wrap each tightly in a slice of bacon. Halve the remaining slices crosswise and bake them in the oven until crispy. Those who prefer streaky bacon should be careful with the salt. Quarter and core the apples and cut into cm cubes. Clean the spring onion and cut into rings.
  2. Heat the butaris and fry the pikeperch fillets from the skin side for approx. 3 minutes until crispy. Turn and add the onions and apple cubes. Take out the fish and keep it warm. Cook the apple / onion mixture and season to taste.
  3. Arrange the lentils on a plate. Sprinkle with the herbs. Put the pikeperch and sprinkle with the apple mixture. Put on the crispy bacon slices. Potatoes tossed in butter go well with it.
Dinner
European
pikeperch fillet wrapped in bacon with mountain lentils

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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