Perch with Lentils

Peel the garlic, chop finely and sweat in 1/2 tablespoon hot oil over medium heat

Peel the carrot and dice finely

Rinse the celery, trim and cut into small cubes

Add the carrot, celery and lentils to the garlic and stir to combine

Sauté briefly then deglaze with a little stock

Simmer over medium heat, stirring occasionally, until all liquid is absorbed

Continue to add broth in this manner and cook until lentils are tender, about 45 minutes, stirring frequently

Season with soy sauce, vinegar, pepper and sugar

Rinse the fish, pat dry, divide into 4 equal pieces, season with salt and pepper, drizzle with lime juice and cook until golden brown, skin-side down, in a hot pan with 1 tablespoon oil

Flip over, reduce the heat and cook to your liking

With a vegetable peeler, cut the Jerusalem artichokes into thin strips

In a skillet, heat the remaining oil and fry the sliced Jerusalem artichokes until crispy

Drain on paper towels and sprinkle with salt

Distribute the perch between serving plates

Garnish with the Jerusalem artichokes