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🍽️ Plaice Roulades on Lentil Salad

589 kcal · 30 min · 4 servings

Ingredients

• 300 g dried Beluga lentils
• 1 tsp fennel seeds
• 600 ml vegetable broth
• 1 carrot
• 1 stalk celery
• 1 small yellow zucchini
• 1 onion
• salt
• pepper (from the mill)
• 50 g leek (only the white part)
• 2 tomatoes
• 8 sea bass fillets (approx. 70 g each)
• 4 tbsp lemon juice
• 2 shallots
• 2 tbsp butter
• 1 lemon (juice)
• 150 ml dry white wine

Instructions

1. 1. Put the lentils, fennel seeds, and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Simmer the lentils on low heat for about 35 to 40 minutes until they are soft.
4. 4. Peel the carrot and the onion.
5. 5. Wash the celery and the zucchini.
6. 6. Remove the tough parts from the celery and the zucchini.
7. 7. Set aside the celery greens for garnishing.
8. 8. Dice the carrot, onion, celery, and zucchini into small cubes.
9. 9. Add the chopped vegetables to the lentils after 20 minutes of cooking time.
10. 10. Let the vegetables cook with the lentils.
11. 11. Season the mixture with salt and pepper.
12. 12. Wash the leek and slice it into thin strips.
13. 13. Peel the tomatoes by blanching them in hot water and then shocking them in cold water.
14. 14. Cut the peeled tomatoes into quarters.
15. 15. Remove the seeds from the tomatoes.
16. 16. Dice the tomatoes finely.
17. 17. Wash the fish fillets and pat them dry.
18. 18. Season the fish fillets with salt and pepper.
19. 19. Drizzle the fillets with one tablespoon of lemon juice.
20. 20. Roll up one fillet starting from the thick end so that the skin side is facing inward.
21. 21. Take two fillets and roll them together.
22. 22. Peel the shallots and dice them finely.
23. 23. Sweat the shallots in hot butter until translucent.
24. 24. Deglaze the shallots with the remaining lemon juice, the wine, and 50 milliliters of water.
25. 25. Bring the liquid to a boil.
26. 26. Place the fish roulades into the pan.
27. 27. Distribute the leek strips and the diced tomatoes on top of the roulades.
28. 28. Plate the fish roulades on top of the lentil salad.
29. 29. Garnish the dish with the reserved celery greens.
30. 30. Serve the dish warm.

Nutrition per serving

• kcal: 589
• Protein: 73 g · Fett/Fat: 12 g · Carbs: 37 g