Turbot on Puy Lentils
Ingredients
- For the lentils
- 200 grams Le Puy lentils
- 1 carrot
- 1 shallot
- 1 garlic clove
- 4 scallions
- 1 Tbsp butter
- 150 milliliters Vegetable broth
- 75 milliliters Whipped cream
- For the fish
- 4 turbot fillet (each 150 grams)
- salt
- Wine vinegar
- freshly ground peppers
- 2 Tbsps olive oil
- 75 grams Bacon (in stripes)
- 2 Tbsps butter
- 2 sprigs thyme
Preparation steps
For the lentils: Rinse lentils in a colander and drain. Peel carrot, shallot and garlic and chop everything finely. Rinse and trim scallions and cut into thin rings. Saute carrot, shallot and garlic in hot butter briefly, add lentils and pour in broth. Simmer about 10 minutes, stirring occasionally. As required, add a little broth. Then add the scallions and cream and simmer for another 10 minutes.
For the fish: Rinse fish, pat dry and season with salt and pepper. In a nonstick skillet in hot oil fry until golden brown on each side for 2-3 minutes. In another pan fry bacon slowly until golden brown in hot butter with thyme branches.
Season lentils with salt, vinegar and pepper and transfer to plates. Then place fish on top and drizzle with bacon butter and serve.
