Ingredients for 4 people:
180 g Beluga lentils
500 g pointed cabbage
50 g bacon
1 onion
1 clove of garlic
1 small carrot
1 tsp fennel seeds
5 tbsp olive oil
salt, pepper
juice of 1 orange
30 g sultanas
4 pike-perch fillets with skin (150 g each)
Preparation:
1. Boil lentils in plenty of water for about 30-40 minutes until soft.
2. Clean the pointed cabbage, rinse and cut or slice very finely. Dice Bacon
Peel the onion and garlic. Cut the onion into fine rings. Dice the garlic. Peel and clean the carrot and dice very finely. Crush the fennel seeds in a mortar.
3. Heat 4 tbsp olive oil in a large frying pan. Fry the bacon in it. Render the bacon down. Remove from the pan and set aside. Add the onion, garlic and
diced carrots to the frying fat and sauté for 3-5 minutes. Add the pointed gabbage and sauté for approx. 5 minutes while turning. Season with salt and pepper. Add the orange juice and sultanas. Drain the lentils and mix with the pointed cabbage. Season again and heat through.
4. Heat the remaining olive oil. Fry the pikeperch fillets in it on the skin side for approx. 5 minutes. Then turn over and fry for a further 2-3 minutes. Fold the bacon into the lentil and pointed cabbage vegetables and serve with the pikeperch fillets. Serve with boiled potatoes.
Preparation time approx. 45 minutes
Per portion approx.:
Calories: 512
joules: 2145
Protein: 49,3 g
Fat: 18,4 g
Carbohydrates: 33 g
(FoodCentraleby ddp images)
