Pike on Smoked Lentil Bed

Ingredients

• 200 g lentils
• 2 Spring Onions
• 1 onion
• 1 Garlic clove
• 1 Carrot
• 0.25 celery root
• vegetable oil
• 600 ml Vegetable Broth
• 1 piece trout skin from 100 g smoked trout fillet
• Salt
• pepper (ground)
• 1 bay leaf
• 1 piece lemon zest
• 1 tsp dried marjoram
• 600 g pike fillet (ready to cook, with skin)
• 1 untreated lime peel
• 50 ml whipping cream
• 40 g cold butter
• 4 lime wedges

Instructions

1. 1.

   Soak lentils in water the day before and let them swell overnight.

2. 2.

   Rinse spring onions, clean and cut diagonally into rings. Peel and finely dice onion, carrot, celery root and garlic. In a pot heat some oil and sauté vegetable cubes, onion and garlic. Add broth, place trout skin, season with salt and pepper and cook for 5 minutes over medium heat. Remove skin, add drained lentils and spices and simmer for about 40 minutes.

3. 3.

   Meanwhile wash pike, pat dry and rub with salt, pepper and lime zest.

4. 4.

   Preheat grill and soak wood chips in water for about 30 minutes. Drain, place on a sheet of foil, seal into a packet, pierce several times. Place packet over hot coals and wait until it starts smoking. Lay fish skin side up on an oiled grill grate, attach to grill and smoke with lid closed for 30-40 minutes at 80‑90°C.

5. 5.

   Drain lentils, mix with spring onions, catch the broth, add a splash of cream and bring to a boil again. Stir in cold butter chunks and froth broth with a stick blender. Spread lentil mixture on plates, drizzle with broth. Remove fish from grill, cut into four equal pieces and arrange over lentils. Garnish each piece with a lime wedge and serve.