Perch with Lentils
Summary Not available
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
Sodium: 14060mg | Calcium: 17996mg | Vitamin C: 624mg | Vitamin A: 10676IU | Sugar: 617g | Fiber: 105g | Potassium: 85054mg | Cholesterol: 19125mg | Calories: 24190kcal | Saturated Fat: 39g | Fat: 199g | Protein: 4256g | Carbohydrates: 1148g | Iron: 411mg