Pike Perch on Smoked Lentil Bed

Ingredients

• 200 g lentils
• 1 onion
• 1 Garlic clove
• 100 g pumpkin
• 2 Spring Onions
• 1 Lime
• 2 potatoes (firm boiled, ca. 125 g)
• 4 tbsp oil
• 300 ml vegetable broth (add more if needed)
• Salt
• Pepper (freshly ground)
• ground ginger
• 100 g semi-stiff whipped cream
• 4 pike perch fillets (with skin)
• flour (for dredging)

Instructions

1. 1.

   Soak lentils in water overnight. Peel and finely chop onion and garlic. Peel pumpkin, scrape out seeds and dice finely. Wash spring onions, trim and slice into rings. Rinse lime hot, grate half of the zest finely, cut fruit in half, squeeze juice from one half, cut other half into thin slivers. Peel potatoes, wash and dice very finely. Drain lentils. Sauté onion and garlic in 2 tbsp hot oil until translucent, add lentils and vegetable broth, simmer about 30 minutes (add more broth if needed). Add pumpkin and potato cubes and a third of the lime zest, cook another 15 minutes until vegetables are tender. Season with salt, pepper and ginger. Stir in cream and spring onions.

2. 2.

   Drizzle fish with lime juice and let sit for 5 minutes. Pat dry with paper towel, season, dredge in flour and fry skin side down in hot oil until crisp brown. Flip briefly on other side, then plate over the vegetable bed and garnish with lime zest and a lime wedge.