Broiled fillet of perch with Speck and lentils

Fresh Fish goes well with South Tyrolean Speck - try out this simple recipe!

Broiled fillet of perch with Speck and lentils

Basic information

  • Preparation time: 02:00 h.
  • Persons: 4


    • 1 fillet of perch á 600 g
    • 100 g lentils
    • 50 g finely chopped onionstten
    • 60 g carots
    • 50 g celery
    • 2 tbsp olive oil for broiling
    • 1 tsp tomato extract
    • 1 tsp balsam vinegar
    • ½ l broth
    • 1 tbsp butter
    • 100 ml fish white wine sauce
    • 12 slices of Speck
    • ½ garlic clove chopped finely
    • freshly ground pepper, salt


Clean fillet and cut into four equal pieces. Clean and peel carots and celery and cut into small cubes. Sautee onions in butter, add the onion, the finely cut vegetables and the tomato extract. Wash the lentils, add to the vegetables, add the vinegar and the broth. Salt and pepper and let cook at small flame until the lentils are soft. If needed add some more broth. Salt fish fillets. Heat oil in a pan, broil fillets for 3 minutes, turn over and finish for another 2 minutes. Add speck slices. Put the fish on a dish, add lentils and the speck. Serve speck with the fish wine sauce. Lentils: 45 minutes, Fish: 5 minutes

A special tip:

Serve spinach, fennel or zucchini instead of the lentils. Instead of perch you can use halibut or cod. Wine: Pinot Grigio from South Tyrol

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