Basa à la Meunière with Carrot & Lentil Purée
with spinach & toasted almonds- Amandelnoten
- Vis
- Gluten
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
You'll make a variation on the classic fish à la meunière - fish prepared "in the manner of the miller's wife". You'll dust the fish with flour, fry it and finish it with a touch of fresh lemon.
Ingredients
⅔ piece
Carrot
½ piece
Onion
½ piece
Garlic
¼ piece
Lemon
40 g
Red split lentils
(Contains: Gluten, May contain traces of allergens)
10 g
Shaved almonds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Amandelnoten)
½ teaspoon
Smoked paprika
100 g
Spinach
1 piece
Basa fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
Flour
½ tablespoon
Olive oil
125 milliliters
Low sodium vegetable stock
1 tablespoon
[Plant-based] butter
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Cut the carrot into crescents. Slice the onion into half rings and crush or mince the garlic. Cut the lemon into wedges.
Heat the olive oil in a deep frying pan over medium heat. Fry the carrots with the onion and garlic for 3 - 4 minutes, seasoning to taste with pepper. Add the lentils and the stock, then cover with the lid and bring to a boil. Allow to stew for 15 - 20 minutes, or until the lentils are done.
Heat a clean frying pan over high heat and toast the almonds until they start to turn golden-brown. Remove from the pan and set aside. Transfer the flour to a plate. Pat the fish dry with kitchen paper and season with pepper. Coat it with the flour and tap off any excess, then set aside until later use.
When the carrots and lentils are done, take the pan off the heat and process until smooth with an immersion blender. Add the smoked paprika and half of the butter, then season to taste with pepper. Keep the purée warm over a low heat, covered.
Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
Melt the rest of the butter in the same pan you used for the almonds over medium-high heat. Fry the fish for 2 - 3 minutes per side, then remove from the pan and set aside under aluminium foil. Fry the spinach in the same frying pan, allowing it to wilt and reduce.
Serve the lentil purée on plates and top with the spinach and the fish. Squeeze a lemon wedge over each portion and garnish with the toasted almond flakes. Serve the rest of the lemon wedges alongside.
