Fried fish on cream lentils

Name: Fried fish on cream lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Stick of leek, 2 carrots; 3-4 Tbsp Oil, 250 g dish lenses; 3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, 3-4 tablespoons flour; 2 eggs, 5-7 tablespoons breadcrumbs; 100-150 g Whipped cream; 2-3 TEASPOONS Vegetable broth; 1-2 TABLESPOONS medium hot mustard; 7-10 Tbsp untreated lemon and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Stick of leek, 2 carrots
3-4 Tbsp Oil, 250 g dish lenses
3 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, 3-4 tablespoons flour
2 eggs, 5-7 tablespoons breadcrumbs
100-150 g Whipped cream
2-3 TEASPOONS Vegetable broth
1-2 TABLESPOONS medium hot mustard
7-10 Tbsp untreated lemon and parsley

Directions

1
Defrost frozen fish. Clean, wash and chop the leek. Peel, wash and chop carrots. Sauté vegetables in 1 tbsp. hot oil in a pot. Rinse lentils, add. Add a good 3/4 l water, bring to the boil. Cover and cook for about 35 minutes.
2
Wash the fish, pat dry, cut in half. Sprinkle with 2 tablespoons lemon juice, season. Turn one after the other in flour, whisked eggs and breadcrumbs. If necessary, turn again in the egg.
3
Stir the cream and stock into the lentils and simmer open for another 10 minutes
4
Heat 2-3 tablespoons of oil in a coated frying pan. Fry the fish for 3-4 minutes on each side. Season lentils with mustard, salt, pepper and lemon juice. Arrange everything and garnish. Served with: parsley potatoes
5
Drink: mineral water