Pan-Seared Dover Sole with Rosemary and Morel Mushrooms

Ingredients

• 4 Dover sole fillets (about 150 g each)
• 2 tbsp oil
• 2 Garlic cloves
• 2 sprigs Rosemary
• 200 g morel mushrooms
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 bay leaf
• 2 carrots
• 1 yellow bell pepper
• 1 red bell pepper
• 100 g lentils
• 100 ml White wine
• 300 ml Vegetable broth
• 5 sheets gelatin

Instructions

1. 1.

   Soak lentils overnight for the aspic.

2. 2.

   Soak gelatin in cold water.

3. 3.

   Bring broth to a boil. Add lentils and simmer with bay leaf for about 20 minutes.

4. 4.

   Meanwhile, wash bell peppers, halve them, remove seeds, and dice small.

5. 5.

   Peel carrot and dice it as well. Add both vegetables and white wine to lentils and simmer for about 5 minutes. Remove from heat, discard bay leaf, stir in squeezed gelatin. Season with salt and pepper. Line a shallow pan (about 12x20 cm) with cling film, pour the mixture in, cover with another sheet of film and refrigerate for at least 3 hours.

6. 6.

   Wash fish fillets and pat dry.

7. 7.

   Clean morel mushrooms.

8. 8.

   Peel garlic cloves and finely chop one.

9. 9.

   Add rosemary sprigs and whole garlic clove to hot oil in a pan, season with salt and pepper, then place fish fillets. Cook each side about 1–2 minutes until golden brown but not too hot.

10. 10.

    Sauté garlic and mushrooms in hot butter. Season with salt and pepper.

11. 11.

    Remove aspic from pan, cut into strips lengthwise, arrange on plates. Place fish fillets on top and spoon mushrooms over them.