Zander with mustard foam and Belugalin lentils in a filo basket

Name: Zander with mustard foam and Belugalin lentils in a filo basket
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 pack of (250 g; 10 sheets) Strudel, filo or yufka dough (refrigerated shelf); 7-10 Tbsp some + 4 tablespoons oil; 2 Shallots; 1 glass (400 ml) Fish stock; 7-10 Tbsp salt, pepper, sugar; 140 g Beluglinsen; 1 big tomato; 3 Spring onions; 1 (approx. 150 g) large carrot; 150 g Potatoes; 4 Zander fillets (à approx. 175 g; with skin); 2 TABLESPOONS Flour; 2 TABLESPOONS Balsamic vinegar; 200 g Whipped cream; 2 TABLESPOONS grainy mustard; 1 coated tablespoon of cornflour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 pack of (250 g; 10 sheets) Strudel, filo or yufka dough (refrigerated shelf)
7-10 Tbsp some + 4 tablespoons oil
2 Shallots
1 glass (400 ml) Fish stock
7-10 Tbsp salt, pepper, sugar
140 g Beluglinsen
1 big tomato
3 Spring onions
1 (approx. 150 g) large carrot
150 g Potatoes
4 Zander fillets (à approx. 175 g; with skin)
2 TABLESPOONS Flour
2 TABLESPOONS Balsamic vinegar
200 g Whipped cream
2 TABLESPOONS grainy mustard
1 coated tablespoon of cornflour

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Let the dough sheets rest at room temperature for approx. 10 minutes. Spread out a damp tea towel and place a dry one on top.
2
Place 4 pastry sheets on top and cut into 4 rectangles of the same size (use the rest for other purposes). Brush all dough rectangles with oil. Spread 4 depressions of a muffin tin (12 depressions) with oil.
3
Lay out these troughs with 4 dough rectangles overlapping each other and press them on. Bake in a hot oven for 8-10 minutes.
4
Peel and finely dice the shallots. Boil up in the stock. Season with salt and pepper and boil down to about half.
5
Rinse the lenses and let them drain. Wash, quarter, seed and finely dice the tomato. Clean and wash spring onions and cut into fine rings. Peel and wash the carrot and cut into cubes of about 1 cm.
6
Heat 1 tablespoon of oil in a pot. Brown the carrot and spring onions in it. Lentils and well 1⁄4 l water add, boil up. Cover and simmer for about 20 minutes.
7
Peel and wash the potatoes and cut them into cubes of about 1 cm. Heat 1 tablespoon of oil in a frying pan. Fry the potato cubes for about 10 minutes until crispy all around. Season with salt.
8
Rinse the fish, dab dry and cut each fillet in half crosswise. Season fillets with salt. Turn in flour, knock off excess flour. Heat 2 tablespoons of oil in a large coated pan. Fry the fillets for about 3 minutes on each side.
9
Mix the tomato with the lentils. Season with salt, pepper, 1 pinch of sugar and vinegar. Add cream and mustard to the fish stock, bring to the boil. Stir the starch with 2 tablespoons of water until smooth, stir into the mustard sauce and simmer for about 1 minute.
10
Season to taste with salt and pepper. Remove the filo basket from the mould and fill with lentil vegetables. Puree the sauce with a hand blender until frothy. Arrange fish with mustard foam and filo baskets. Sprinkle potato cubes on top.