Fried pollack on balsamic lentils

Name: Fried pollack on balsamic lentils
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 1 Carrot; 150 g Chorizo (Spanish pepper sausage); 3 Branches of rosemary; 3 TABLESPOONS Olive oil; 250 g Cardina lenses; 250 g cherry tomatoes; 600 g Pollock fillet (with MSC seal); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Flour; 5-6 Tbsp dark balsamic vinegar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
1 Carrot
150 g Chorizo (Spanish pepper sausage)
3 Branches of rosemary
3 TABLESPOONS Olive oil
250 g Cardina lenses
250 g cherry tomatoes
600 g Pollock fillet (with MSC seal)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Flour
5-6 Tbsp dark balsamic vinegar

Directions

1
Peel and chop the onions and garlic. Peel, wash and finely dice the carrot. Cut the chorizo into slices. Wash the rosemary and shake dry.
2
Heat 1 tablespoon of oil in a saucepan. Fry the chorizo in it for about 3 minutes until crispy, remove. Roast the rosemary in the frying fat. Add onions, except for 1 tbsp., garlic and carrot, fry for approx. 5 minutes.
3
Add lenses. Deglaze everything with 1/2 l water and bring to the boil. Simmer covered for about 30 minutes. Lift out the rosemary.
4
Wash the tomatoes, cut them in half. Fish wash, dab dry and quarter. Season with salt and pepper and turn in flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 2-3 minutes on each side.
5
Take out, keep warm.
6
Fry the tomatoes and remaining onion in the frying fat for 1-2 minutes. Season with salt and pepper. Season lentils with vinegar, salt and 1 pinch of sugar. Serve with fish, tomatoes and onions.