Pollock fillet with spinach balls and Pantelleria lentils

Ingredients for 2 servings:

• 400 g fish fillet(s) (pollock fillet)
• 2 tbsp breadcrumbs
• 1 cup lentils (Pantelleria lentils)
• 250 g leaf spinach, frozen
• 1 shallot(s), finely diced
• 2 tbsp olive oil
• 2 tsp butter and 1 tsp date paste
• salt and pepper
• 1 tbsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This is a simple and easy-to-cook fish recipe. You don’t necessarily have to use Pantelleria lentils as a side dish; Puy or Champagne lentils are just as delicious. It’s important that they are very small, as they are the finest. Don’t soak these lentils before cooking; they will cook in about 30 minutes. After cooking, drain them through a sieve, return them to the pot, and stir in 1 teaspoon each of butter and date paste. Season with salt and pepper. Melt 1 teaspoon of butter in a pot and sauté the diced shallots until translucent. Cook the spinach over low heat, then stir in 1 tablespoon of sour cream and season the vegetables with salt and pepper. Remove any remaining bones from the fish fillets and portion them out so that each person gets two pieces. Press the skin side into the breadcrumbs, tap off some of the excess, and sear this side briefly in the heated oil. Reduce the heat and wait until the translucent flesh slowly turns white around the edges. Then turn over and cook over low heat for a few minutes. Now add a little salt. Place the fish fillets on the plates, place the spinach balls next to them (I do this with an ice cream scoop), and arrange the lentils around them.