Morue aux herbes sur crème de lentilles

Name: Morue aux herbes sur crème de lentilles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 stem(s) Parsley; 3 Stem(s) Marjoram; 4 Stem(s) Lemon thyme; 2 discs Toast bread (approx. 25 g each); 50 g soft butter; 1 coated Tsp coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g red lentils; 1 Shallot; 800 g Cod fillet; 7-10 Tbsp Lemon juice; 2 TABLESPOONS Oil; 1 TEASPOON Curry Powder; 100 g Fresh cream; 2 small spring onions; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 stem(s) Parsley
3 Stem(s) Marjoram
4 Stem(s) Lemon thyme
2 discs Toast bread (approx. 25 g each)
50 g soft butter
1 coated Tsp coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g red lentils
1 Shallot
800 g Cod fillet
7-10 Tbsp Lemon juice
2 TABLESPOONS Oil
1 TEASPOON Curry Powder
100 g Fresh cream
2 small spring onions
7-10 Tbsp Grease

Directions

1
Wash the herbs, shake dry and remove the leaves of parsley, marjoram and 2 stalks of thyme. Cut the rind off the toast. Finely chop the toast and herbs in the universal chopper.
2
Put it in a bowl. Add butter and mustard, season with salt and pepper and knead well.
3
Cook the lentils in boiling water for 8-10 minutes until al dente. Peel and finely dice the shallot. Wash the fish, dab dry and cut into 4 equal pieces. Season with salt and some lemon juice.
4
Heat 1 tablespoon of oil in a frying pan and fry the fish lightly for 1-2 minutes. Remove and place on a greased baking tray. Spread herb crumbs on top.
5
Bake the fish on the middle shelf of a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-8 minutes. Heat 1 tablespoon of oil in a saucepan. Sauté shallots for 1-2 minutes while turning.
6
Add curry powder and steam. Add crème fraîche and simmer for about 3 minutes.
7
Clean and wash spring onions and cut into thin rings. Add spring onions and lentils to the curry sauce, season with salt and pepper. Remove fish from the oven, arrange fish and lentils on plates and garnish with remaining thyme.