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
Parcels
Sauce
How it's done
Lentils
Cook the lentils in boiling water for approx. 20 mins. until soft, drain. Return the lentils to the pan with the oil and spinach, mix, season with salt, cover and set aside.
Parcels
Spread half of the orange slices and thyme in the middle of the baking sheets. Season the fish fillets, place on top, add the remainder of the thyme and oranges. Shape the baking paper into parcels, twist the ends together or tie with kitchen twine, place the parcels on a baking tray.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove.
Sauce
Heat the butter in a small pan. Sauté the shallot, garlic, ginger and thyme. Mix the cornflour with the blood orange juice, pour into the pan, bring to the boil while stirring, simmer for approx. 5 mins. Season the sauce, strain through a sieve. Serve the fish fillets with the sauce and lentils.
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