- 200 grams Red Lentils
- 4 Redfish fillets (150 grams)
- freshly ground pepper
- 1 Cucumber
- Butter (for the pan)
- 1 cup 200 grams Whipping cream
- 4 tablespoons Horseradish (from a jar)
- 1 bunch Dill
Oven to 200 degrees (gas: 180 degrees: Level 3, convection) preheat.
Rinse lentils well and drain. Pour boiling water over and allow to swell for about 5 minutes.
Rinse and pat dry redfish fillets, season with salt and pepper. Peel cucumber, halve lengthwise and cut into slices.
Butter casserole pan. Drain lentils well and spread half in the pan. Layer with half of cucumber, remaining lentils and the rest of cucumber. Season with salt and pepper.
Whsik cream with horseradish and season with salt and pepper. Rinse dill, shake dry and chop finely. Add dill to cream and spread half of cream onto lentil and cucumber mix. Top with fish and spread with remaining cream. Bake in preheated oven at 200°C (approximately 400°F) (convection oven 180°C; gas mark 3) for about 20-30 minutes. Remove from the oven and serve.