Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lentils
Fish
Sauce
How it's done
Lentils
Heat the butter in a pan. Briefly sauté the onion and garlic. Add the lentils, pour in the water, bring to the boil. Simmer the lentils (uncovered) for approx. 15 mins. until just soft. Add the spinach, allow to wilt, season with salt.
Fish
Season the fish. Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 2 mins. on each side, remove. Fry the lemon slices in the same pan for approx. 1 min. on each side, place with the fish.
Sauce
Pour the wine into the same pan and loosen any bits that have stuck to the bottom, pour in the cream, bring to the boil, stir in the mustard, season with salt. Place the fish and lemon slices in the sauce, heat gently. Serve the fish fillets with the lentils.
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