John Myers
Contents
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Ingredients
- 5 Pc. Trout fillet
- Salt and pepper
- 1 shot Worcestershire sauce
- 150 g Lentils
- 70 g Butter
- 40 g Shallots
- 300 ml Vegetable broth
- 50 g Bacon
- 60 ml Balsamic vinegar
- 1 tbsp Chopped parsley
- 2 Pc. Shallots
- 1 Splash Lemon
Instructions
- Soak the lentils in water. Sweat the butter and shallot cubes in a saucepan and add the drained lentils. Season with pepper, pour in the broth and simmer for about 30 minutes, until the lentils are cooked through. There should be no more stock in the pot.
- Cut the two shallots into strips. Fry the diced bacon until crispy, fry the shallots briefly. Deglaze with the vinegar, season with salt and pepper. Add the cooked lentils, heat everything well. Add the butter and parsley. To taste. Serve with fried fish (e.g. pikeperch).
- Check the fish retrospectively that there are no bones. Marinate the fish with the Worcestershire sauce, lemon juice, pepper and salt and fry on the skin with butter in a pan. Turn off the heat and let the fish sit on the second side.
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 11.6gProtein: 6.9gFat: 9.9g
