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🍽️ Char with Lentils and Cucumbers in Dill Cream

274 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• salt
• 50 g red lentils
• 100 g whipping cream
• 1 tsp –2 tsp chervil leaves (freshly cut)
• 1 tsp –2 tsp dill tips (freshly cut)
• mild chili salt
• 1 pinch finely grated garlic cloves
• 4 Arctic char fillets (approx. 110 g each; boneless)
• 1 tbsp oil
• 2 tbsp double-grain flour (instant or spätzle flour)
• 3 cardamom pods (crushed)
• 2 small dried red chili peppers
• 2 bay leaves
• 1 garlic clove (sliced)
• 3 slices ginger
• mild chili salt

Instructions

1. 1. Peel the cucumber.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Remove the seeds with a spoon.
4. 4. Cut the cucumber halves into small cubes.
5. 5. Cook the cucumber cubes in salted water for about 2 minutes.
6. 6. Drain the cubes in a sieve.
7. 7. Rinse the cubes under cold water.
8. 8. Let the cubes drain.
9. 9. Cook the red lentils in a pot with a little salted water for about 10 minutes.
10. 10. Drain the lentils in a sieve.
11. 11. Let the lentils drain.
12. 12. Heat the cream in a pot.
13. 13. Add the cucumber cubes to the cream.
14. 14. Add the cooked lentils to the cream.
15. 15. Heat the mixture briefly.
16. 16. Stir in chervil.
17. 17. Stir in dill.
18. 18. Stir in tarragon.
19. 19. Season the mixture with chili salt.
20. 20. Season the mixture with garlic.
21. 21. Keep the mixture warm.
22. 22. Wash the char fillets.
23. 23. Pat the fillets dry.
24. 24. Cut each fillet diagonally in half.
25. 25. Heat a pan over medium heat.
26. 26. Brush the pan with oil.
27. 27. Dip the fish fillets skin-side briefly into the double-grain flour.
28. 28. Fry the fillets for about 3 minutes crispy on the skin side in the pan.
29. 29. Add cardamom to the pan.
30. 30. Add chili peppers to the pan.
31. 31. Add bay leaf to the pan.
32. 32. Add garlic to the pan.
33. 33. Add ginger to the pan.
34. 34. Turn the fish.
35. 35. Remove the pan from the heat.
36. 36. Let the fish finish cooking in the residual heat of the pan.
37. 37. Remove the fish from the pan.
38. 38. Let the fish drain on kitchen paper.
39. 39. Season the fish with chili salt.
40. 40. Remove the whole spices as desired.
41. 41. Divide the lentil-cucumber vegetable among preheated plates.
42. 42. Place the fried char fillets on the vegetable.
43. 43. Garnish everything with dill tips as desired.

Nutrition per serving

• kcal: 274
• Protein: 26 g · Fett/Fat: 13 g · Carbs: 13 g