Pike Perch Fillet on Balsamic Lentils and Black Salsify

Ingredients

• 200 g brown lentils
• 1 Red Onion
• 1 tbsp plant oil
• 3 tbsp dark balsamic vinegar
• 150 ml Vegetable broth
• 50 g cold butter
• 2 tbsp freshly chopped parsley
• Salt
• Pepper
• 500 g fresh black salsify
• Salt
• 2 tbsp butter
• 1 tbsp sugar
• Pepper
• 750 g pike perch fillet (with skin)
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• flour (for dredging)
• 2 tbsp plant oil
• 1 sprig rosemary
• 2 stems thyme
• 1 Garlic clove
• 1 tbsp butter
• fresh parsley (for garnish)

Instructions

1. 1.

   Rinse the lentils and cook in boiling water for about 20 minutes. Drain and set aside.

2. 2.

   While the lentils cook, wash and peel the black salsify with gloves. Cut into ~15 cm pieces and boil in salted water for about 7 minutes. Drain, pat dry, halve lengthwise, and sauté in hot butter. Sprinkle with sugar and season with salt and pepper.

3. 3.

   Peel and finely dice the onion. Sauté in hot oil, deglaze with vinegar, add lentils, pour in broth, and let reduce slightly. Remove from heat, bind with cold butter, fold in parsley, and season with salt and pepper.

4. 4.

   Wash the fish, pat dry, and cut into four equal pieces. Season with salt, pepper, and drizzle lemon juice. Dredge in flour, tap off excess, and sear skin-side down in a non-stick pan with hot oil. Add herbs, shake dry, and cook with pressed garlic for about 4 minutes. Flip the fillets, add butter, remove from heat, and let become translucent.

5. 5.

   Plate the lentil mixture and sautéed black salsify on dishes. Place one fish fillet on top of each plate and garnish with parsley before serving.