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Wash and finely chop the leek. Peel, wash and dice the
carrots. Sauté the vegetables in 1 tbsp. oil in a pot. Rinse the lentils
and add them.
Pour in 1/2 l water and simmer covered for about 35 minutes. Stir in the
cream and the soup cubes and cook uncovered for another 10 minutes.
Season the fish with salt and pepper and fry on both sides in a coated
pan.
Season the lentils with mustard, salt, pepper and lemon juice. |
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