Sea Bass Fillet with Kohlrabi and Beluga Lentils

Ingredients

• 200 g beluga lentils
• 1 onion
• 6 tbsp Olive oil
• 500 ml vegetable broth
• 1 flesh tomato
• 1 kohlrabi
• 1 Garlic clove
• 400 g sea bass fillet
• 1 bunch red pepper basil
• Salt
• pepper (ground)
• balsamic vinegar
• 1 tbsp cold butter

Instructions

1. 1.

   Soak the lentils in cold water for 2 hours. Peel and finely chop the onion, then sauté it in 2 tbsp hot olive oil. Deglaze with vegetable broth. Add the drained lentils, pour in more broth, bring to a brief boil, then cover and simmer on low heat for 20-25 minutes until tender.

2. 2.

   Meanwhile, peel the kohlrabi, halve it, and slice into rounds. Wash the tomato, remove the stem end, and roughly dice it. Peel and finely chop the garlic. Heat 2 tbsp oil and sauté the garlic with the kohlrabi. After about 3 minutes add the tomato cubes and simmer for another 3 minutes.

3. 3.

   Wash the sea bass fillets, pat dry, season with salt and pepper, then fry in the remaining olive oil for about 5 minutes until golden brown. Mix the lentils with the cooked vegetables and torn basil leaves. Season with salt, pepper, and balsamic vinegar, finishing with a touch of fresh butter. Plate the fried fish atop the lentil mixture and serve.