Pan-fried pike perch over lentil salad

Pan-fried pike perch over lentil salad

Based on 9 ratings
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"If you prefer something good and proper for lunch, you must try this pan-fried pike perch over lentil salad out."
Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
120 min

Ingredients

2Servings
MetricImperial
250 g
pike perch fillet
75 g
brown lentils
50 g
smoked trout fillet
1
spring onions
½
carrot
30 g
celery root
½
onion
½
potato
1 tbsp
olive oil (divided)
400 ml
vegetable stock
¼ tsp
marjoram (dried)
5 g
ginger
¼ clove
garlic
½ strip
orange peel
¼
cinnamon stick
½ tbsp
butter
water
salt
pepper
flour for dusting

Utensils

vegetable peeler, strainer, large bowl, cutting board, knife, large pot, cooking spoon, frying pan, paper towels

Nutrition per serving

Cal310
Fat17 g
Protein32 g
Carb7 g
  • Step 1/5

    Soak lentils in cold water for at least 2 hrs. Strain and cook in water for approx. 30 min., or until softened, then strain. Meanwhile, slice the smoked trout fillet. Wash and cut spring onions into thin rings. Peel and finely dice carrot, celery root, onion, and potato.
    • 75 g brown lentils
    • 50 g smoked trout fillet
    • 1 spring onions
    • ½ carrot
    • 30 g celery root
    • ½ onion
    • ½ potato
    • water
    • vegetable peeler
    • strainer
    • large bowl
    • cutting board
    • knife
    • large pot

    Soak lentils in cold water for at least 2 hrs. Strain and cook in water for approx. 30 min., or until softened, then strain. Meanwhile, slice the smoked trout fillet. Wash and cut spring onions into thin rings. Peel and finely dice carrot, celery root, onion, and potato.

  • Step 2/5

    Heat some of the olive oil in a large pot. Sauté diced carrot, celery root, onion, and potato for approx. 2 min. Add vegetable stock and cook over medium-low heat for approx. 5 min. Add marjoram, ginger, garlic, orange peel, and cinnamon stick to the pot and cook for approx. 5 more min.
    • ½ tbsp olive oil
    • 400 ml vegetable stock
    • ¼ tsp marjoram
    • 5 g ginger
    • ¼ clove garlic
    • ½ strip orange peel
    • ¼ cinnamon stick
    • cooking spoon
    • large pot

    Heat some of the olive oil in a large pot. Sauté diced carrot, celery root, onion, and potato for approx. 2 min. Add vegetable stock and cook over medium-low heat for approx. 5 min. Add marjoram, ginger, garlic, orange peel, and cinnamon stick to the pot and cook for approx. 5 more min.

  • Step 3/5

    Remove cinnamon, orange peel, garlic, and ginger from pot. Add lentils trout fillet and spring onions and stir to combine. Season with salt and pepper to taste. Pour away any excess stock, but leave enough to coat the lentils.
    • salt
    • pepper

    Remove cinnamon, orange peel, garlic, and ginger from pot. Add lentils trout fillet and spring onions and stir to combine. Season with salt and pepper to taste. Pour away any excess stock, but leave enough to coat the lentils.

  • Step 4/5

    Slice pike perch into serving sizes. Season the fillets with salt and dust with flour. Heat remaining olive oil in a frying pan. Fry the fillets skin side-down over medium heat, until the skin is crisp and golden brown. Flip and reduce the heat. Add butter and fry the fillets briefly in the butter. Remove from pan and pat any excess grease away with a paper towel.
    • 250 g pike perch fillet
    • ½ tbsp olive oil
    • ½ tbsp butter
    • salt
    • flour for dusting
    • frying pan
    • paper towels

    Slice pike perch into serving sizes. Season the fillets with salt and dust with flour. Heat remaining olive oil in a frying pan. Fry the fillets skin side-down over medium heat, until the skin is crisp and golden brown. Flip and reduce the heat. Add butter and fry the fillets briefly in the butter. Remove from pan and pat any excess grease away with a paper towel.

  • Step 5/5

    Serve the fillets over a bed of lentil salad. Enjoy!

    Serve the fillets over a bed of lentil salad. Enjoy!

  • Enjoy your meal!

    Pan-fried pike perch over lentil salad

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