Ingredients for 4 persons:
125 g mountain lentils
50 g red lentils
2 oranges
2 tablespoons butter
1 sprig of rosemary
4 portions of 150 g pike-perch fillet each
salt, pepper from the mill
3 tablespoons oil
2 tablespoons Ticino orange mustard sauce (from the jar)
Preparation:
1. Cook mountain lentils in water for about 30 minutes. After 25 minutes, add the red lentils and cook them as well.
2. Peel and slice the oranges. Heat butter in a coated pan. Briefly fry the orange slices in it. Add rosemary and butter and toss the orange slices briefly in it. Keep warm.
3. Rinse pike-perch fillet, dab dry and season with salt and pepper. Heat oil in a
coated frying pan. Fry zander fillets in it for 3-4 minutes per side. Drain lentils, stir in orange mustard sauce and season with salt and pepper to taste. Arrange everything together.
Preparation time approx. 45 minutes
Per serving approx.
Calories: 357
Joule: 1495
Protein: 38,4 g
Fat: 13 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
