Skrei Chop on Lentil, Fennel, Apple and Vegetables and Gremolata Pesto

Finely chop the parsley, garlic and lemon peel in the electric chopper and then stir with walnut oil to form a thick paste, season with salt.

Heat some oil in a saucepan and sauté the shallot, garlic and fennel in it, sprinkle 1 tablespoon of raw cane sugar over it and let it caramelize, then add the lentils, sauté for about 1 minute and then deglaze with the white wine and almost completely let reduce.

Then put the stove on the lowest flame and sprinkle it with a little vegetable stock so that everything is very well covered and let it simmer gently. Stir every now and then. The cooking time of the beluga rugs is 20 minutes. Check again and again whether the vegetable stock needs to be refilled.

After 15 minutes add the apple cubes and let cook for 5 minutes. After 20 minutes, remove from the heat, fold in the diced tomatoes and season with salt, pepper and Espelette pepper.

Coarsely grind the Kampot pepper in a mortar. Melt plenty of butter in a pan and fry the Skrei chops together with the pressed garlic cloves on each side for about 4 minutes over a medium heat.

Make a bed of the vegetables on the plate. Top with the Skrei chop and sprinkle with fleur de sel and the crushed kampot pepper. Spread the pesto around it in small blobs.