Bad Mergentheimer Silvaner

Ingredients

• 4char fillets (skin-on)
• 250 glentils (Alb lentils or Beluga)
• soup vegetables (finely diced)
• 1onion
• balsamic vinegar, olive oil, mustard
• flour, butter, lemon

Preparation

1. 1Cook the lentils in water until al dente. Sauté the soup vegetables and onion in a little oil.
2. 2Drain the lentils and add them to the vegetables.
3. 3Whisk together a vinaigrette of balsamic vinegar, oil, mustard, salt, and pepper, and fold into the lukewarm lentils.
4. 4Season the fish fillets with salt and pepper; lightly dust the skin side with flour.
5. 5Pan-fry in butter skin-side down until crispy, flip, and cook briefly until done. Serve over the lentil salad.