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🍽️ Zander fillet with creamy carrot and lentil rice

590 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 60 g red lentils
• 1 carrot
• 2 tbsp butter
• 250 g risotto rice (e.g. Arborio)
• 800 ml vegetable broth
• 4 zander fillets (approx. 160 g each)
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 3 tbsp freshly grated parmesan
• sprouts for garnishing (e.g. alfalfa)

Instructions

1. 1. Peel the shallot and the garlic and chop both finely.
2. 2. Rinse the lentils in a sieve under cold water and let them drain well.
3. 3. Peel the carrot and cut it into small sticks.
4. 4. Melt 1 tablespoon of butter in a pot and let it foam slightly.
5. 5. Add the shallot and the garlic to the pot and sauté them until translucent for 1 to 2 minutes.
6. 6. Stir in the rice and the lentils and sauté them briefly.
7. 7. Deglaze the mixture with a little broth.
8. 8. Add the carrot sticks.
9. 9. Gradually add more broth and stir continuously.
10. 10. Let the rice and lentils absorb the liquid.
11. 11. Cook the whole mixture for about 20 minutes.
12. 12. The risotto is ready when it is creamy and the rice and lentils still have a slight bite.
13. 13. Rinse the zander and pat it dry with a kitchen towel.
14. 14. Score the skin of the fish in diamond-shaped patterns.
15. 15. Season the fish with salt and pepper.
16. 16. Heat oil in a non-stick pan.
17. 17. Place the zander in the hot pan with the skin side down.
18. 18. Fry the fish slowly and golden brown on the skin side, which takes 4 to 5 minutes.
19. 19. Turn the fish once.
20. 20. Remove the pan from the heat.
21. 21. Let the fish finish cooking in the pan for another 2 to 3 minutes.
22. 22. Stir the remaining butter and the parmesan into the risotto.
23. 23. Season the risotto with salt and pepper to taste.
24. 24. Divide the risotto onto plates.
25. 25. Place the zander alongside.
26. 26. Garnish the dish with sprouts and serve.

Nutrition per serving

• kcal: 590
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 57 g