Pike-perch with lentil spaetzle in dill cucumber
easy
60 mins
60 mins
Ingredients
- 1 Vegetable Onion
- 4 TABLESPOONS Butter
- 200 g Mountain Lenses
- 1⁄2 l Poultry stock
- 2 Cucumbers
- 150 g Fresh cream
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Sugar
- 1 collar Dill
- 400 g fresh egg spaetzle (from the refrigerator)
- 2 TABLESPOONS dark balsamic vinegar
- 4 (200 g each) pieces of zander fillet (on skin)
- 1 TABLESPOON Flour
- 2 TABLESPOONS Oil
Directions
- 1
Peel and chop the onion. Melt 2 tablespoons of butter in a pot and fry the onion until transparent. Add the lentils, pour in the stock and bring to the boil. Cover and let it simmer at low heat for about 35 minutes.
- 2
Peel the cucumbers, halve them lengthwise, remove the seeds and cut into strips. Melt 2 tablespoons of butter, fry the cucumber in it, stir in crème fraîche, season with salt and pepper. Cover and cook for 8-10 minutes.
- 3
Wash the dill, shake dry and cut finely. Add to the cucumbers.
- 4
Meanwhile cook the spaetzle in boiling salted water according to the instructions on the packet. Pour off, let drain. Drain lentils if necessary, fold in spaetzle. Season to taste with vinegar, sugar and salt.
- 5
Rinse fish cold and pat dry. Season with salt and pepper, flour on the skin side. Heat the oil in a pan, fry the fish pieces for about 4 minutes on the skin side, while weighting the fillets with a second pan.
- 6
Turn fish pieces, fry for another 2-3 minutes. Arrange the fish with the lentil noodles and dill cucumbers.
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