Fried Perch Fillets with Red Lentils and Wine Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 863 kcal | (41 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- Ingredients
- 100 grams shallots
- 4 thyme
- 140 grams butter
- 150 milliliters white wine
- 250 milliliters white wine
- 300 grams Double cream
- salt and peppers
- 200 grams red Lentils
- 4 Tbsps olive oil
- 600 grams Perch fillet (with skin, in 4 pieces)
Preparation steps
Peel the shallots and finely dice. Rinse the thyme, shake dry, pluck the leaves and chop up to tips. Place the tips of thyme aside.
Heat 40 grams (approximately 2½ tablespoons) butter in a pan and fry the shallots. Pour in 150 ml (approximately ¾ cup) white wine, add the thyme leaves and let boil down the white wine almost completely. Pour in 250 ml (approximately 1¼ cups) white wine and let it boil over medium heat to one-third. Stir in the double cream and cook gently for 10 minutes at low heat. Strain the sauce through a sieve into another pot, season with salt and pepper and set aside.
Heat 50 grams (approximately 3¼ tablespoons) butter in a saucepan, add the lentils and pour in 750 ml (approximately 3¾ cups) of salt water. Cook for 10 minutes at low heat.
Cut the remaining butter into cubes and freeze.
Heat olive oil in a nonstick skillet and fry the perch fillets with the skin side down over low heat for 3-4 minutes until the skin gets crispy. Turn the fillet and cook covered over low heat for 3-4 minutes.
Boil the sauce again over medium heat and gradually stir in the frozen butter. Drain the cooked lentils in a colander and drain the cooked perch fillets on paper towels.
Arrange the lentils and perch fillets on warmed plates, pour the sauce over and garnish with thyme tips.
