Grilled Perch on a Bed of Lentils
Ingredients
- For the vegetables
- 200 grams Lentils
- 2 scallions
- 1 onion
- 1 garlic clove
- 1 carrot
- ¼ Celery root
- vegetable oil
- 600 milliliters Vegetable broth
- 1 pc smoked Trout skin (of about 100 g fillet of trout)
- salt
- freshly ground peppers
- 1 bay leaf
- 1 pc Lemon peel
- 1 tsp dried marjoram
- For Zander
- Wood chip (z. B. beech, cherry)
- 600 grams Perch fillet (ready to cook, with skin)
- 1 untreated Lime (abrasion)
- also
- 50 milliliters Whipped cream
- 40 grams cold butter
- 4 Lime wedge
Preparation steps
For the vegetables: Rinse the lentils discarding any stones.
Rinse, the scallions and slice on the diagonal. Peel the onion, carrot, celery and garlic and chop finely. In a saucepan heat a little oil and saute the chopped vegetables, until the onion is translucent. Add the broth, the trout skin, salt and pepper and cook over medium heat for 5 minutes. Remove the skin and discard. Add the lentils and spices and simmer over medium until the lentils are tender, about 40 minutes.
For the perch: Meanwhile rinse the perch, pat dry and rub with salt, pepper and lime zest.
Soak the wood for about 30 minutes, drain, place on a piece of aluminum foil, seal it to a packet and prick several times. Heat the grill to medium. Place the packet on the hot embers and wait until it starts to smoke. Lightly oil the grill grates and place the fish skin side up on the grill. Cover and smoke at a temperature between 80-90°C (approximately 175-195°F) 30-40 minutes.
Drain the lentils, reserving the broth and transfer the lentils to a bowl. Add the scallions to the lentils and toss to combine. Return the broth to the pan, add the cream and bring to a boil. Add the cold butter in small pieces and froth with a hand blender. Divide the lentils on plates and drizzle with the broth. Remove the fish from the grill, divide it into 4 equal pieces and arrange on the lentils and vegetables. Serve each a lime wedge.
