Fish on Cream Lentils

4 fish fillets
1 leek
2 carrots
4 tbsp. lentils
2 tbsp. lemon juice
150 m whipped cream
1 vegetable soup cube
1 tbsp. mustard
salt, pepper



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.


          Serve with: potatoes