User Manual

Fish 63
Pike-perch with bacon, potatoes and lentils [Index: ]
MCRC00902466_BO_Zander_m_Speck_Kartoffeln_u_Linsen-011_F39MCRC00918168_SE_Zander_m_Speck_Kartoffeln_u_Linsen-014MCRC00900783_NF_Zander_m_Speck_Kartoffeln_u_Linsen-025_RZ0FishFreshwater fishPreparation methodsRoastingRecipe categoriesFish
For 4 servings
Large ovenproof dish
LENTILS:
2 onions
1 clove garlic
300 g parsley root
1 tbsp olive oil
200 g brown mountain lentils
3 tbsp Pernod or apple juice
2 bay leaves
3 cloves
750 ml vegetable stock
2 tbsp balsamic vinegar
FISH:
1 oven-ready pike-perch, 1.1 kg
1 lemon
1 tbsp cooking oil
Salt
100 g bacon, very thinly sliced
3 sprigs sage
POTATOES:
500 g small potatoes
2 tbsp cooking oil, Salt
IN ADDITION:
1 bunch parsley
1 lemon
20 g butter
Salt, pepper, freshly ground
Cooking oil for the dish
Per serving
733 kcal, 55 g carbs, 25 g fat, 67 g protein,
4,5 BU
PREPARATION
1. Peel the onion, garlic and parsley roots and cut into slices. Heat 1 tbsp cooking oil in a saucepan
and sweat the vegetables in it.
2. Add the washed lentils, Pernod, bay leaves and cloves. Pour in the stock and let it all simmer at a
medium heat for approx. 30 minutes. Then add the vinegar.
3. In the meantime, briefly rinse the pike-perch on the inside and outside under cold water, pat dry
and make several diagonal cuts into it on both sides. Drizzle the juice of a lemon and 1 tbsp oil over it
and add salt. Wrap the fish in strips of bacon. Slide the sage leaves in under the strips of bacon.
4. Peel and quarter the potatoes, mix with 2 tbsp oil and add salt. Distribute the potatoes in the
greased ovenproof dish.
5. Briefly sear the fish on one side. Add to the potatoes with the seared side underneath and cook as
indicated.
6. Finely chop the parsley leaves. Mix the remaining lemon juice, parsley and small flakes of butter
with the lentils. Season with salt and pepper to taste. Serve with the potatoes as an accompaniment
to the fish.
Setting procedure:
CircoTherm
180 °C
Added steam, high
Cooking time: 20-30 minutes
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