Waller Fillet on Lentil Ragout

Ingredients

• 300 g green lentils
• 2 shallots
• 50 g smoked bacon
• 50 ml Riesling wine
• 1 tsp curry powder
• 1 tbsp White Wine Vinegar
• 3 tbsp heavy cream
• Chives
• 720 g pikeperch fillets (4 pieces)
• 2 tbsp lemon juice
• Salt
• pepper (ground fresh)
• clarified butter (for frying)
• lemon slices
• thyme

Instructions

1. 1.

   Soak the lentils overnight covered with water.

2. 2.

   Drain the lentils and cook them in fresh water for 30–45 minutes until tender; strain.

3. 3.

   Peel and finely dice the shallots.

4. 4.

   Dice the bacon, brown it in a pot, add the shallots and sauté until translucent.

5. 5.

   Add the lentils. Season with Riesling, curry powder, vinegar, salt and pepper, and let everything simmer slightly.

6. 6.

   Heat clarified butter in a pan. Clean the pikeperch fillets, drizzle them with lemon juice and season. Sear the fillets skin-side down for about 3 minutes, then flip and finish cooking.

7. 7.

   Whisk the heavy cream until creamy and chop the chives.

8. 8.

   Before serving stir the cream and chives into the lentils.

9. 9.

   Arrange some lentil mixture on plates and place the fish on top. Garnish with lemon slices and thyme.