Fried zander on Puy lentils

Name: Fried zander on Puy lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g green puy lentils; 2 Onions; 1 TABLESPOON Butter; 1 Bay leaf; 250 ml Vegetable broth; 1 bunch of greens; 200 g Whipped cream; 150 ml dry champagne; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 700 g Pike-perch fillet; 1 TABLESPOON Olive oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g green puy lentils
2 Onions
1 TABLESPOON Butter
1 Bay leaf
250 ml Vegetable broth
1 bunch of greens
200 g Whipped cream
150 ml dry champagne
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
700 g Pike-perch fillet
1 TABLESPOON Olive oil

Directions

1
Place the lentils on a sieve, rinse and drain. Peel and chop the onions. Heat butter in a pot. Fry the onions in it. Add the lentils, bay leaf and stock, bring to the boil and cook over a low heat for about 10 minutes.
2
Peel or clean and wash the soup greens. Cut carrots into slices, celery into strips, leek into rings. Add the vegetables to the lentils and continue cooking for about 10 minutes in a closed pot. Add cream and sparkling wine to the vegetables and let it boil down for about 5 minutes at low heat.
3
Season to taste with salt, pepper and lemon juice. Wash the fish, dab dry and cut into pieces. Heat oil in a pan. Fry the fish fillets for 2-3 minutes on each side. Season with salt and pepper.
4
Arrange lentil vegetables and zander on plates.