Zander on lentils à la Alfons Schuhbeck
150 mins
150 mins
Ingredients
- 150 g Mountain lentils (small green lentils)
- 1/2 Onion
- 30 g carotte, poireau et céleri épluchés et nettoyés
- 1 Potato
- 1 TABLESPOON Oil
- 1 TEASPOON brown sugar (alternatively 1 piece of brown sugar cube)
- 1 TABLESPOON Tomato paste
- 80 ml Red wine
- 50 ml Poultry broth
- 3 strips untreated lemon peel
- 1 to 2 bay leaves, 1 clove of garlic in slices, 1 sprig of thyme
- 2 up to 3 slices of ginger
- 7-10 Tbsp Salt
- 1 pinch Cayenne pepper
- 1 up to 2 Tsp red wine vinegar
- 1 up to 2 tablespoons balsamic vinegar
- 1 TABLESPOON freshly cut parsley
- 500 g Pike-perch fillet with skin, boned
- 1 TABLESPOON Oil
- 7-10 Tbsp salt, pepper from the mill
- 4 discs Bacon
- 1 TABLESPOON Oil
- 8 small spring onions
- 7-10 Tbsp Salt
- 1 TABLESPOON Butter
- 7-10 Tbsp salt, pepper from the mill
- 7-10 Tbsp Blanched spring onions heated in butter
- 7-10 Tbsp Season with salt and pepper
Directions
- 1
Lentils: Soak the lentils in plenty of water for 2 hours or overnight, then drain. Clean and wash the leeks, peel and dice the vegetables. Fry the onions, carrots, celery and potatoes in a saucepan over a mild heat in the oil with the brown sugar.
- 2
Stir in the tomato paste, let it sweat a little, deglaze it with red wine and let it simmer a little, add the lentils, fill up with the broth and let it simmer for 20 to 30 minutes more than let it simmer.
- 3
After a quarter of an hour, add the bay leaf, garlic, ginger, thyme twig and lemon peel and remove at the end of the cooking time. Finally add the leek and season with salt, cayenne pepper and vinegar and add the parsley.
- 4
Zander: Cut the zander fillets into 4 equal pieces. In a frying pan, place them in oil over medium heat, skin side down, and fry for 3 to 4 minutes until crisp. Turn the fish over, remove the pan from the heat and let it simmer glassy in the after-heat of the pan.
- 5
Drain on kitchen paper, salt and pepper.
- 6
Garnish: Fry the slices of bacon over a mild heat in a frying pan until crisp and drain on kitchen paper. Clean the spring onions, remove most of the dark green, boil in salted water until firm to the bite, rinse in cold water and drain on a sieve.
- 7
Heat in a small pan in butter at a mild temperature and season with salt and pepper.
- 8
Dresser: Arrange the lentils on warm plates, place the pieces of pike-perch fillet on top, garnish each with a slice of bacon and 2 spring onions.
- 9
Tip: To keep the thin end of the pike-perch fillet juicy, place a 3 to 4 mm thick potato slice underneath after 1 to 2 minutes frying time. When frying in uncoated pans, dip the skin side of the fillet in double-grip flour so that the fish does not stick to the pan so easily.
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