Tilapia à La Meunière with Carrot & Lentil Purée
with spinach & toasted almonds- Amandelnoten
- Noten
- Vis
- Gluten
- May contain traces of allergens
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
You'll make a variation of 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
30 g
Red split lentils
(Contains: Gluten, May contain traces of allergens)
10 g
Shaved almonds
(Contains: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet, May contain traces of allergens, Amandelnoten, Noten)
½ teaspoon
Smoked paprika
100 g
Spinach
1 piece
Skin-on tilapia
(Contains: Vis)
Not included in your delivery
125 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
Flour
1 tablespoon
[Plant-based] butter
to taste
Salt and 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 a drizzle of olive oil in a deep frying pan over medium heat. Fry the carrot, onion and garlic for 3 - 4 minutes, seasoning to taste with salt and 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 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 salt and pepper.
- Coat it with the flour and tap off any excess, then set aside until later use.
- When the carrot and lentils are done, remove from the heat and process until smooth with an immersion blender.
- Add the smoked paprika and a knob of butter, then season to taste with salt and pepper.
- Keep the purée warm over a low heat, covered.
- Melt a knob of butter in the same pan you used for the almonds over medium-high heat.
- Fry the fish on its skin for 3 minutes, then flip and fry for another 3 minutes.
- Remove from the pan and set aside under aluminum foil.
- Fry the spinach in the same pan, allowing it to wilt and reduce.
- Serve the lentil purée on plates, topped with the spinach and the fish.
- Squeeze a lemon wedge over each portion and garnish with the toasted almonds.
- Serve the rest of the lemon wedges alongside.
