Cream lentils with fish skewers

Name: Cream lentils with fish skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 2 (approx. 200 g) medium-sized carrots; 1 Leek (leek; approx. 200 g); 250 g Dish lenses; 3 TABLESPOONS Oil; 2 TEASPOONS Vegetable broth (instant); 600 g Fish fillet (e.g. cod); 2 TABLESPOONS Lemon juice; 6 discs Bacon; 2 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 7-10 Tbsp Lemon slices; 4 Metal skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
2 (approx. 200 g) medium-sized carrots
1 Leek (leek; approx. 200 g)
250 g Dish lenses
3 TABLESPOONS Oil
2 TEASPOONS Vegetable broth (instant)
600 g Fish fillet (e.g. cod)
2 TABLESPOONS Lemon juice
6 discs Bacon
2 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Butter or margarine
100 g Whipped cream
7-10 Tbsp Lemon slices
4 Metal skewers

Directions

1
Peel and finely chop the onion. Clean or peel and wash carrots and leek. Cut both into fine strips. Rinse the lentils. Heat 1 tablespoon of oil in a saucepan. Fry the onion and vegetables in it.
2
Deglaze with a good 3/4 litre of water, bring to the boil. Stir in stock and lentils. Cover and cook for about 40 minutes. Wash the fish, dab dry and cut into 12 large cubes. Sprinkle with lemon juice.
3
Halve the bacon slices. Wrap 1/2 bacon slice around each fish cube. Wash parsley and remove leaves. Put fish cubes and parsley on skewers. Heat 2 tablespoons of oil in a pan.
4
Fry the fish skewers in it for 3-4 minutes on each side. Season with salt and pepper. Stir the cream into the lentils. Season to taste with salt and pepper. Arrange creamed lentils and fish skewers. Garnish with lemon slices.