Pan-fried pike perch over lentil salad

Pan-fried pike perch over lentil salad

Based on 6 ratings
Sponsored

Dieter Kobusch

www.facility.wisag.de/

“If you prefer something good and proper for lunch, you must try this pan-fried pike perch over lentil salad out.”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
500 g pike perch fillet
150 g brown lentils
100 g smoked trout fillet
spring onions
carrot
60 g celery root
onion
potato
2 tbsp olive oil (divided)
800 ml vegetable stock
½ tsp marjoram (dried)
orange peel
1 tbsp butter
water
salt
flour for dusting
Metric
Imperial

Utensils

  • frying pan
  • strainer
  • large bowl
  • paper towels
  • cooking spoon
  • cutting board
  • knife
  • 2 large pots

Nutrition per serving

Cal
310
Protein
32g
Fat
17g
Carb
7g

Step 1/5

Soak lentils in cold water for at least 2 hrs. Strain and cook in water for approx. 30 min., or until softened, then strain. Meanwhile, slice the smoked trout fillet. Wash and cut spring onions into thin rings. Peel and finely dice carrot, celery root, onion, and potato.
  • 150 brown lentils
  • 100 smoked trout fillet
  • 2 spring onions
  • 1 carrot
  • 60 celery root
  • 1 onion
  • 1 potato
  • water
  • strainer
  • large bowl
  • cutting board
  • knife
  • large pot

Soak lentils in cold water for at least 2 hrs. Strain and cook in water for approx. 30 min., or until softened, then strain. Meanwhile, slice the smoked trout fillet. Wash and cut spring onions into thin rings. Peel and finely dice carrot, celery root, onion, and potato.

Step 2/5

Heat olive oil in a large pot. Sauté diced carrot, celery root, onion, and potato for approx. 2 min. Add vegetable stock and cook over medium-low heat for approx. 5 min. Add marjoram, garlic, ginger, cinnamon stick, and orange peel to the pot and cook for approx. 5 more min.
  • 1 tbsp olive oil
  • 800 ml vegetable stock
  • ½ tsp marjoram
  • ½ clove garlic
  • 1 cinnamon stick
  • 1 orange peel
  • cooking spoon
  • large pot

Heat olive oil in a large pot. Sauté diced carrot, celery root, onion, and potato for approx. 2 min. Add vegetable stock and cook over medium-low heat for approx. 5 min. Add marjoram, garlic, ginger, cinnamon stick, and orange peel to the pot and cook for approx. 5 more min.

Step 3/5

Remove cinnamon, orange peel, garlic, and ginger from pot. Add lentils, together with trout fillet and spring onions and stir to combine. Pour away any excess stock, but leave enough to coat the lentils.

Remove cinnamon, orange peel, garlic, and ginger from pot. Add lentils, together with trout fillet and spring onions and stir to combine. Pour away any excess stock, but leave enough to coat the lentils.

Step 4/5

Slice pike perch into serving sizes. Season the fillets with salt and dust with flour. Heat olive oil in a frzing pan. Fry the fillets skin side-down over medium heat, until the skin is crisp and golden brown. Flip and reduce the heat. Add butter and fry the fillets briefly in the butter. Remove from pan and pat any excess grease away with a paper towel.
  • 500 pike perch fillet
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt
  • flour for dusting
  • frying pan
  • paper towels

Slice pike perch into serving sizes. Season the fillets with salt and dust with flour. Heat olive oil in a frzing pan. Fry the fillets skin side-down over medium heat, until the skin is crisp and golden brown. Flip and reduce the heat. Add butter and fry the fillets briefly in the butter. Remove from pan and pat any excess grease away with a paper towel.

Step 5/5

Serve the fillets over a bed of lentil salad. Enjoy!

Serve the fillets over a bed of lentil salad. Enjoy!