Fried pangasius fillet on balsamic lentils

Name: Fried pangasius fillet on balsamic lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Dish lenses; 1 Onion; 5 TABLESPOONS Oil; 500 g deep-frozen pangasius fillet (alternatively saithe); 1 Stalk leek (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 100 g Whipped cream; 1 TEASPOON Mustard; 3-4 Tbsp dark balsamic vinegar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Dish lenses
1 Onion
5 TABLESPOONS Oil
500 g deep-frozen pangasius fillet (alternatively saithe)
1 Stalk leek (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
100 g Whipped cream
1 TEASPOON Mustard
3-4 Tbsp dark balsamic vinegar

Directions

1
Rinse and drain the lenses. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add the lentils and 1/2 litre water, bring to the boil, cover and cook for 40-45 minutes.
2
Let the fish thaw for 20-30 minutes. Clean, wash and cut the leek into rings. Dab fish dry, cut into large pieces and season with salt and pepper. Beat the egg and 2 tablespoons of cold water, turn the fish in it.
3
Heat 4 tablespoons of oil in a frying pan. Fry the fish for 4-6 minutes while turning. Add the leek to the lentils about 5 minutes before the end of the cooking time. Add cream and season with salt. Stir in mustard and vinegar.
4
Arrange lentils and fish on plates.