Sea bream fillet fried in thyme and oregano on pink lentil vegetables with sauerkraut pancake

Ingredients bream: 4-6 sea bream fillets
salt, pepper, 1 lemon, olive oil, flour,
2 tbsp. butter, 1 bunch thyme and oregano

Ingredients for lentil vegetables:

· 300 g pink lentils

· 1 red onion

· 1 medium zucchini

· 1 yellow pepper

· 4 tbsp. rapeseed oil

· 1 bowl of cherry tomatoes

· salt, pepper, some seasoning

· 2 tbsp. lime balsamic

· 100 ml white wine, parsley leaves

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Sauerkraut Buffer:
300 g sauerkraut
1 bunch of spring onions
100g mountain cheese
20g pumpkin seeds
250ml milk
2 eggs
150g flour
salt, pepper and oil for frying

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Preparation: Blanch lentil vegetables lentils in salted water until al dente and quench. Finely dice onions, peppers, zucchini and sauté in oil, season with vinegar and salt, pepper and seasoning. Cut the cherry tomatoes in half, cut parsley, fold everything in and keep warm sauerkraut pancakes squeeze out sauerkraut and chop coarsely. Cut onions (the white and light green) into small pieces. Grate mountain cheese, chop pumpkin seeds. Mix milk, eggs and flour thoroughly, mix everything and season with salt and pepper. Allow buffer mass to swell for 15 minutes. Heat the oil and bake 12 small pancakes in it, keep them warm in the oven at 120°C

Lightly cut bream fillets several times on the skin side. Season with lemon juice, salt/pepper, flour lightly and fry in oil on the skin side. Turn over and reduce heat, add sliced herbs and butter and cook slowly.

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