Fish and orange saltimbocca on lentil vegetables
very easy
35 mins
35 mins
Ingredients
- 250 g Mountain Lenses
- 2 Onions
- 1 Garlic clove
- 2 (approx. 300 g) Carrots
- 1-2 stem(s) Sage
- 2 Oranges (about 150 g each)
- 3 TABLESPOONS Olive oil
- 500 ml Vegetable broth
- 8 Sole fillets (approx. 80 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Parma ham (about 15 g each)
- 6 TABLESPOONS dark balsamic vinegar
- 1-2 TABLESPOONS Sugar
- 7-10 Tbsp wooden skewers
Directions
- 1
Soak the lentils in cold water overnight. Peel onions, garlic and carrots. Chop garlic finely, dice onions and carrots finely. Wash the sage, shake dry and remove the leaves. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Set aside
- 2
Pour the lentils into a sieve and let them drip off. Heat 1 tablespoon of oil in a saucepan. Fry the onions, carrots and garlic for 2-3 minutes while stirring. Add the lentils. Deglaze with broth, bring to the boil and simmer for 15-20 minutes
- 3
In the meantime, wash the fish and pat dry. Place the fillets next to each other. Season with salt and pepper. Put 1-2 sage leaves and 2 orange fillets on a fish fillet. Fold ends towards the middle over the filling. Cut ham lengthwise in half and wrap one half around the packet. Fix it with a wooden skewer. Process remaining fillets and filling in the same way. Heat 2 tablespoons of oil in a large coated frying pan. Fry the fish parcels in it at medium heat on each side for about 2 minutes until golden brown
- 4
Season lentils with vinegar, salt and sugar to taste. Arrange the lentils on a plate. Place fish saltimbocca on top
- 5
Waiting time approx. 12 hours
Nutrition Facts
500 kcal
45 g
13 g
46 g
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