Pan‑fried Pikeperch with Red Lentils

Name: Pan‑fried Pikeperch with Red Lentils
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 100 g shallots; 4 thyme sprigs; 140 g butter; 150 ml white wine; 250 ml white wine; 300 g crème double; salt, pepper; 200 g red lentils; 4 tbsp olive oil; 600 g pikeperch fillets (with skin, in 4 pieces)

Prep: 20min

| Servings: 4 | Cook: 30min

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Ingredients

100 g shallots
4 thyme sprigs
140 g butter
150 ml white wine
250 ml white wine
300 g crème double
salt, pepper
200 g red lentils
4 tbsp olive oil
600 g pikeperch fillets (with skin, in 4 pieces)

Instructions

1.
Bring sauce to a boil. Gradually fold frozen butter into sauce with a spatula. Drain lentils in a sieve, pat fish dry on kitchen paper. Plate portions of lentils and fish on warmed plates, pour sauce over, and garnish with thyme tips.