Confit zander with lentils, BBQ spinach, basil oil and smoked cream

Name: Confit zander with lentils, BBQ spinach, basil oil and smoked cream
Ingredients: 1 units.items Pike-perch fillet 120 grams; Sunflower oil; 4 g Fine salt; 4 g Sugar; Spices; 100 g Red lentils; 100 g Beluga lentils; 100 g Smoked bacon; 1 l Chicken stock; 90 g Carrot; Baharat; 60 g Shallot; 500 g Cream; smoking wood chips; 500 g Sunflower oil; 100 g Spinach; 80 g Chives; Barbecue pan with holes

White fish meat has a firm texture and is full of flavor. By brining the fish, the meat remains firm during preparation. The approximate cost price per person is €3.00.

Ingredients

1units.itemsPike-perch fillet 120 grams

Sunflower oil

4gFine salt

4gSugar

Spices

100gRed lentils

100gBeluga lentils

100gSmoked bacon

1lChicken stock

90gCarrot

Baharat

60gShallot

500gCream

smoking wood chips

500gSunflower oil

80gChives

100gSpinach

Barbecue pan with holes

Preparation

Brine the fillet for about 30 minutes in a mixture of fine salt, sugar, and spices (including bay leaf, lime leaf, coriander).
Rinse clean and pat dry.
Heat a layer of oil for at least 1 hour at 50°C (make sure the fish has been out of the fridge for at least 1 hour before service, otherwise the oil will cool down too much).
Place the fish in the oil and cook for about 30 minutes.
Pan-fry the pike-perch skin-side down.

Cook the lentils for about 18 minutes in the chicken stock and rinse cold.
Sauté the bacon, carrot, and shallot in the pan with a little oil and add baharat to taste.
Mix everything together.