Lentil vegetables with ling fish fillet

Name: Lentil vegetables with ling fish fillet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 125 g small, dried, green lentils; 500 g Carrots; 300 g Tuber Celery; 250 g Leeks (leek); 750 ml Vegetable broth (instant); 1 TEASPOON creeping thyme; 600 g Lengfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tablespoons (15 g each) Flour; 2 tablespoons (10 g each) Oil; 7-10 Tbsp a few squirts of lemon juice; 1-2 teaspoons (7 g each) medium hot mustard; 2 tablespoons (10 g each) Wine vinegar; 7-10 Tbsp Lemon and thyme

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

125 g small, dried, green lentils
500 g Carrots
300 g Tuber Celery
250 g Leeks (leek)
750 ml Vegetable broth (instant)
1 TEASPOON creeping thyme
600 g Lengfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tablespoons (15 g each) Flour
2 tablespoons (10 g each) Oil
7-10 Tbsp a few squirts of lemon juice
1-2 teaspoons (7 g each) medium hot mustard
2 tablespoons (10 g each) Wine vinegar
7-10 Tbsp Lemon and thyme

Directions

1
Cook the lentils in boiling water for about 20 minutes. In the meantime peel and wash the carrots and celery and cut them into small pieces. Clean, wash and cut the leek into rings. Rinse pre-cooked lentils.
2
Bring the vegetables, lentils and broth to the boil, season with thyme and cook for another 20 minutes. In the meantime cut the fish fillet into portions, wash and pat dry. Season with salt and pepper, turn lightly in flour and tap.
3
Fry in hot oil while turning for about 8 minutes, season with lemon juice. Season lentil vegetables with salt, pepper, mustard and vinegar. Serve fish and lentil vegetables garnished with lemon and thyme.