Perch with Lentils

Perch with Lentils
Summary Not available
Total time : 1 hr 15 mins
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Perch with Lentils

Summary Not available
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Japanese
Keyword: 60-90 min, Seafood
Person: 4
Calories: 24190kcal

Materials

  • 3 tbsp soybean oil
  • 1 garlic cloves
  • 1 carrots
  • 1 celery
  • 180 g Lentils
  • 600 ml Vegetable broth
  • 1 tbsp soya sauce
  • 1 tbsp vinegar
  • 2 tbsp ground peppers
  • 500 fillets skin-on)
  • 1 tsp salt
  • 2 tbsp lime juice
  • 200 g Jerusalem artichoke

Instructions

  • 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

Notes

No extra notes

Nutrition

Calories: 24190kcal | Carbohydrates: 1148g | Protein: 4256g | Fat: 199g | Saturated Fat: 39g | Cholesterol: 19125mg | Sodium: 14060mg | Potassium: 85054mg | Fiber: 105g | Sugar: 617g | Vitamin A: 10676IU | Vitamin C: 624mg | Calcium: 17996mg | Iron: 411mg
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