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

Bream ingredients:

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

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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 pancake ingredients: ‍

• ‍‍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:

Lentil vegetables:

Blanch lentils in salt water until al dente and quench. Finely dice onions, peppers, zucchini and sauté them 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 Buffer:

Squeeze out the sauerkraut and chop it 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.

sea bream:

Lightly cut the 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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BON APPETIT