Perch with Lentils

Summary Not available

  • 3 soybean oil
  • 1 garlic
  • 1 carrot
  • 1 stick Celery
  • 180 grams Lentils
  • 600 Vegetable broth
  • soy sauce
  • 1 tablespoon Vinegar
  • ground peppers
  • 500 fillet (cleaned (skin-on))
  • salt
  • 2 Lime juice
  • 200 Jerusalem artichoke
  1. Peel the garlic, chop finely and sweat in 1/2 tablespoon hot oil over medium heat

  2. Peel the carrot and dice finely

  3. Rinse the celery, trim and cut into small cubes

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

  5. Sauté briefly then deglaze with a little stock

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

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

  8. Season with soy sauce, vinegar, pepper and sugar

  9. 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

  10. Flip over, reduce the heat and cook to your liking

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

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

  13. Drain on paper towels and sprinkle with salt

  14. Distribute the perch between serving plates

  15. Garnish with the Jerusalem artichokes

No extra notes


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