Pikeperch with Lentil Vegetable

Ingredients

• 1 clove garlic
• 3 tbsp soy oil
• 1 Carrot
• 1 stalk Celery
• 180 g lentils
• 600 ml Vegetable Broth
• dark soy sauce
• 1 tbsp vinegar
• Pepper
• 500 g pikeperch fillet (ready-to-cook, with skin)
• Salt
• 2 tbsp Lime juice
• 200 g Jerusalem artichoke

Instructions

1. 1.

   Peel and finely chop the garlic; sauté in ½ tbsp hot oil until translucent. Dice the carrot and celery into small cubes. Add them along with the lentils to the garlic mixture. Stir briefly, deglaze with a splash of broth so everything is just covered. Simmer over medium heat while stirring occasionally, adding more broth as needed. Repeat this process until the lentils are cooked (about 45 minutes).

2. 2.

   Season at the end with soy sauce, vinegar and pepper.