Pike Perch Fillet with Lentils and Oranges

Ingredients

• 125 g mountain lentils
• 50 g red lentils
• 2 oranges
• 2 tbsp butter
• 1 rosemary sprig
• 4 portions pike perch fillet (150g each)
• salt, freshly ground pepper
• 3 tbsp oil
• 12 tbsp Tessiner orange mustard dressing

Instructions

1. 1.

   Cook mountain lentils in water for about 30 minutes. After 25 minutes add the red lentils and continue cooking.

2. 2.

   Peel oranges and slice them. Heat butter in a non-stick pan. Quickly sauté the orange slices. Add rosemary and butter, then toss the orange slices briefly. Set aside warm.

3. 3.

   Rinse pike perch fillets, pat dry, and season with salt and pepper. Heat oil in a non-stick pan. Sear each fillet for 3-4 minutes per side. Drain lentils, stir in the orange mustard sauce, season with salt and pepper, then plate everything together.