Ingredients
4 tbsp oil
2 None shallots, peeled and chopped
3 cloves garlic, finely chopped
1 tsp brown sugar
120 g black lentils
300 ml vegetable stock
320 g pike fillets, cut into 2
2 branches rosemary
60 g butter
1 tbsp sesame oil
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Heat 2 tbsp oil in a pan and saute shallots and 1/2 the garlic. Add sugar and let caramelize. Add lentils then deglaze pan with stock. Simmer for about 20 mins over a medium heat. Heat 2 tbsp oil in a separate pan and saute fish, skin side down, for 3 mins. Add remaining garlic, rosemary and 2 1/2 tbsp butter then flip fillets. Season with salt, cover and cook over low heat for about 7 mins. In another pan, heat sesame oil and saute pak-choi over high heat for 2-3 mins. Deglaze pan with soy sauce and add remaining butter, passion fruit puree, vinegar, cooked lentils and season. Transfer to a serving plate and lay fish on top. Garnish with fried rosemary.
RecipeNLG
Gathered
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Frozen passion fruit — pornstar martini, mousse, curd, tropical cocktails
Fast centrifugal juicer for fresh fruit and vegetable juice
Flexible German fillet knife — follow the bone for clean fillets