Fish skewers on creamed lentils

Name: Fish skewers on creamed lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 1 Stalk leek (leek); 2 (200 g) medium-sized carrots; 250 g Plate or mountain lenses; 2-3 TABLESPOONS Oil; 2 TEASPOONS Vegetable broth; 600 g Fish fillet (e.g. cod); 2 TABLESPOONS Lemon juice; 12 discs Bacon; 2-3 stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Mustard; 100-150 g Whipped cream; 7-10 Tbsp untreated lemon; 4-8 Kebabs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
1 Stalk leek (leek)
2 (200 g) medium-sized carrots
250 g Plate or mountain lenses
2-3 TABLESPOONS Oil
2 TEASPOONS Vegetable broth
600 g Fish fillet (e.g. cod)
2 TABLESPOONS Lemon juice
12 discs Bacon
2-3 stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Mustard
100-150 g Whipped cream
7-10 Tbsp untreated lemon
4-8 Kebabs

Directions

1
Peel and finely chop the onion. Clean or peel and wash leek and carrots. Cut both into fine strips. Rinse the lentils. Fry onion and vegetables briefly in 1 tbsp. hot oil. Stir in 3/4 l water, stock and lentils, bring to the boil. Simmer covered for about 40 minutes
2
Wash the fish, pat dry and cut into 24 large cubes. Sprinkle with lemon juice. Halve the bacon slices. Wrap 1/2 slice of each fish cube. Wash and dab off parsley. Put on skewers alternately with the fish. Heat 1-2 tablespoons of oil. Fry the fish for 3-4 minutes on each side, season
3
Stir the cream into the lentils and simmer for another 5 minutes. Season to taste with salt, pepper and mustard. Arrange everything and garnish with lemon slices
4
Drink: cool white wine