1 onion
1 carrot and
1 parsnip peel and cut into fine cubes.
1 tsp. sugar melt in a pot, add 3 tbsp. Balsamic Vinegar T and let the mixture reduce a little bit.
180 g lentils add to the vegetables together with 50 g streaky bacon (in the whole) 1 tsp. cumin and 7 strands saffron add to the vegetables, and cover it with 600 ml chicken stock
Let the lentils simmer for 35 minutes at a low temperature. Remove the bacon.
Season the lentils with Balsamic Vinegar T and 1 dash salt and pepper
500 g sea bass season with salt and pepper and fry on the skin until crispy.
Reheat the lentils and finish with 3 tbsp. Prima Spremitura Olive Oil
Place the lentils in the middle of the plate and put the fish fillets on top of them.
serves 4
