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 35%; 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 35%

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.