Fish on Lentils with Rösti

Ingredients

• 3 shallots
• 4 tbsp olive oil
• 500 ml vegetable broth
• 250 g Puy lentils
• 400 g mostly firm potatoes
• Salt
• pepper (ground)
• nutmeg
• 40 g clarified butter
• 4 fish fillets about 200 g each (e.g., sea bass)
• 1 stalk lemongrass (white and light green parts only)
• 1 red chili pepper
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Peel the shallots and slice into thin strips. Roughly two‑thirds of the shallots are sautéed in 1 tbsp hot oil in a pot until golden brown. Deglaze with broth and bring to a boil. Rinse lentils under cold water, drain, add to the broth and simmer gently for about 20 minutes.

2. 2.

   Peel, wash, and grate the potatoes finely. Season with salt, pepper, and nutmeg, then form small potato cakes in a hot pan with clarified butter. Press flat and fry each side for 4–5 minutes until golden brown, turning carefully with a spatula.

3. 3.

   Rinse the fish fillets, pat dry, season with salt and pepper. Drizzle with 2 tbsp oil and grill or sear in a hot skillet for 2–3 minutes per side until golden brown.

4. 4.

   Finely chop the lemongrass. Wash, trim, and slice the chili into thin rings.

5. 5.

   Season the lentils lightly with vinegar, salt, and pepper; stir in remaining oil. Serve on deep plates or bowls. Arrange the potato cakes topped with fish fillets. Briefly toss the chili, lemongrass, and leftover shallots in the hot skillet, spoon over the fish, and serve immediately.