Pikeperch with Lentil Potato Vegetables and Balsamic Reduction

Peel the potatoes and cut into 1/2 cm cubes. Peel and finely dice the shallots. Peel and lightly crush the garlic cloves. Cut the bacon into thin strips. Pluck the thyme leaves. Heat the vegetable stock.

2. Heat 4 tbsp. oil in a saucepan. Sauté the potatoes, shallots and bacon for 2-3 minutes over medium heat until translucent. Add the lentils and sauté for 1 minute. Add half of the vegetable stock.

Simmer the vegetables uncovered for 8-ten minutes. Gradually add the rest of the stock and cook until creamy. Season with salt, pepper and 1 pinch of sugar. 3.

Boil the vinegar in a saucepan with 3-4 tablespoons of water until half. Cut the pike-perch fillet into 8 pieces and season with salt.

Heat the remaining oil in a non-stick frying pan.

Roast pike-perch pieces in it, skin side down, over medium heat for 4-5 minutes. Add garlic to frying pan. Turn pike-perch pieces to other side and roast 1 minute more.

Mix S.Thyme with the lentils, arrange on heated plates with the roasted pike-perch and drizzle with the balsamic reduction.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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