Preparation time approx. 1 hour
Attention! If the rösti side dish is also made, you must boil the potatoes the day before and let them steam out!
Preparation
You'll need:
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A small pot for the lentils
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A small or medium frying pan for Rösti (depending on how thick you want the Rösti)
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A large pan for the fish fillets
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Ingredients (for 2 people)
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4 loup de mer fillets (together approx. 400 g)
It also works well with sea bream or pike perch
Supplement 1 - Beluga Lentils
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100 g Beluga lentils
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1 normal vine tomato
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1 small onion (chopped for 2 tsp)
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Some olive oil for frying (or sunflower oil)
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200 mL vegetable stock
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a few sprigs of parsley
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1/3 TL Cumin seeds
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1 bay leaf
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Some salt and pepper
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Some garden cress, approx. 1 Tbsp.
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2-3 tsp balsamic vinegar
Side dish 2 - Rösti
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300 g large waxy potatoes (2-3 pieces)
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approx. 8-10 g clarified butter
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Some salt and pepper
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Rösti as a side dish
Check that there is white wine in the fridge!
On the previous day
It is best to boil the potatoes the day before, peel them while
warm and then let them cool completely. Then put them in the fridge
until the next day.
On the day of the meal
First Steps:
Coarsely grate the potatoes on a kitchen board, spread them out a
little and then season them vigorously with salt, pepper and a little
grated nutmeg.
Briefly put on the side like that.
Now continue with the lentils until they need to simmer for some time.
Preparation:
Heat a small or medium frying pan, first add 8-10 g clarified
butter and then the potato mixture (spread evenly), press down a little
more firmly with a spatula and fry
for approx. 10 minutes on each side over a good medium heat until
golden brown. Use the lid of a large pot for turning.
Important things for the meantime:
After turning the roast, start with the fish fillets! See at the bottom.
While this is simmering, stir the lentils from time to time. When
the lentils have been simmering for a total of 20 minutes, check whether
you should remove the lid.
There should only be a thin layer of liquid in the pot at the end,
after 25-30 minutes.
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Beluga lentils as a side dish
First steps (approx. 15 minutes):
Rinse 100 g Beluga lentils with a fine sieve. Place in a small bowl on the side.
Grind approx. 1/3 tsp fresh cumin seeds in a mortar. Leave in the mortar, add 1 bay leaf.
Rinse the tomato and cut into quarters (you do not usually need to
remove the skin from the rather thin-skinned truss tomatoes). Remove
the seeds, only the flesh of the
walls is needed. Cut into small pieces, separate roughly into two
halves. One half can be used for cumin in a mortar, the other half
simply on its side in a small bowl.
Rinse approx. 1 Tbsp garden cress and cut into a small bowl with scissors.
Rinse, pluck and roughly chop 3 or 4 stalks of parsley. You will need approx. 3 Tbsp.
Peel 1 small onion and chop finely. You will need approx. 2 Tbsp.
Preparation (approx. 30-35 minutes, once the lentils are simmering, continue with the Rösti):
Heat a little simple olive oil in a small pot and sauté the onion
until translucent, then add the mixture from the mortar
(tomato/cumin/leaf of bay leaf), stir well.
Simmer for 3 minutes, then deglaze with 200 mL vegetable stock,
bring to the boil briefly. Add lentils, reduce heat to low, cover and
simmer for 25-30 minutes.
Now continue with the hash browns. Stir the lentils from time to
time. Just before the end of the cooking time of the lentils, there are a
few more things, see below.
The lentils should be "al dente" at the end :-). Just before the end of the cooking time, add the remaining half of the tomatoes and the garden cress.
Finally, add the parsley and season with 2 or even 3 teaspoons of balsamic vinegar.
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The fish fillets
Rinse briefly and pat dry. Season the inside lightly with salt and
pepper. Put plain olive oil in pan. Place the fillets skin side down in
the pan.
Gently steam the fillets, covered, for approx. 10-13 minutes over a
good medium heat.
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