Haddock with Lentil Vegetables

Name: Haddock with Lentil Vegetables
Yield: for 4 servings
Ingredients: haddock filets: 800 g; sunflower oil: 2 tbsp.; butter: 1 tbsp.; salt: some; pepper: some; flour: some; sauerkraut: 150 g; shallots: 2; white wine: 150 ml; fish stock: 80 ml; vermouth: 2 tbsp.; lemon zest: 2 tbsp.; beluga lentils: 150 g; bay leaf: 1; carrots: 80 g; celery sticks: 2; onion: 1; sugar: some; vegetable broth: 150 ml

Category: Main course

Preparation:

For the lemon-butter sauce, finely dice the shallots. Put a pan on the hob and heat it up, add 10 g butter with the onions and sweat until glassy. Douse with wine, stock and vermouth. Reduce to about 70 ml over high heat. Then pour through a fine sieve.
For the lentil vegetables, rinse the lentils in cold water and drain in a sieve. Put a pot with 1 litre of water onto the hob and bring to a boil on level 9. Add the lentils and bay leaf. Cook for about 12–15 minutes until firm to the bite (al dente).
In the meantime clean, wash and finely dice the carrots, celery, onion and leek.
Shortly before the end of the cooking time, vigorously season the lentils with salt. Drain the lentils, quench with cold water and let them drip off in a sieve.
Put 1 tbsp of butter into a pot and heat on the hob. Add the onions and sweat until glassy. Add the carrots, celery and leek, and sweat for 2-3 minutes. Add the lentils, pour in the hot vegetable broth and reduce for 5 minutes. Stir in the remaining butter and season to taste with salt, pepper and possibly a pinch of sugar. Keep warm.
Drain the sauerkraut in a sieve and squeeze it out thoroughly. With the hot air function, preheat the oven to 100° C. Put the oil into a narrow, tall pot and heat to 180° C on the hob. Fry the sauerkraut in it until crisp. Only fry in small portions, otherwise there is a risk of burns. The oil can boil over. Allow to drip off on paper towel. Put the sauerkraut on a plate and keep it warm in the oven.
Bring the lemon-butter sauce to a boil and season with salt, pepper and a pinch of sugar. Gradually stir in the butter pieces with the whisk. Add the lemon peel. The sauce must not boil any more.
For the fish, de-bone the haddock filets if necessary, dab them dry and cut into pieces of about 10 cm. Season with salt and pepper, press the skin side into the flour and lightly tap off excess flour. Heat oil in a large non-stick pan and fry the filets in portions on the skin side for 3-4 minutes. Add butter, flip and cook for 1 more minute.
Arrange the fish filets with the lentil vegetables, onions, sauerkraut and lemon-butter sauce and serve immediately.

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Ingredients (for 4 servings):

For the fish:

800 g haddock filets (with skin, scaled, de-boned)

Salt, pepper, flour

2 tbsp. sunfl ower oil

1 tbsp. butter

Paper towel

For the deep-fried sauerkraut:

150 g fine fresh sauerkraut

Oil for frying

For the lemon-butter sauce

2 shallots

160 g Ice cold butter (cut into cubes, about 1 cm)

150 ml white wine

80 ml fish stock

2 tbsp. vermouth, (such as Noilly Prat)

Salt, white pepper, sugar

2 tbsp. finely grated organic lemon zest

For the lentil vegetables:

150 g beluga lentils, (or puy lentils)

1 bay leaf

80 g carrots

2 celery sticks

1 onion (50 g)

80 g leek

Salt

30 g butter

150 ml vegetable broth

Pepper

Sugar

Appliance: Hob & Oven

Nutritional information

Carbohydrates 68 g

Protein 30 g

Fat 359 g

Calories / bread units

Recipe 3870 kcal

Portion 484 kcal

Portion 0.7 BU