Warm Smoked Char Fillets on Dwarf Lentils

Soak the lentils covered with enough water for 2 hours. Boil the beef broth, add the lentils with the onion and a little salt until almost soft, cool.

Cook the root vegetables separately in salted water until al dente, drain. Add the vegetable cubes to the lentils form, heat. Add red wine and vinegar and make everything together until the sauce is creamy. Add olive oil, season with capers, new spice, mustard, salt and freshly ground pepper to taste, keep warm.

For the sauce, heat 40 g butter in a frying pan and sauté the onions until translucent. Extinguish with vinegar and beef broth. Add whipped cream and the squeezed out bread, let it boil up briefly and mix it finely with a hand mixer. Finally, add horseradish and season to taste with ginger, mustard, sugar, salt and freshly ground pepper. Work the remaining ice-cold butter into the sauce in portions with the hand mixer until it is nice and creamy, keep warm.

4. peel the parsnips and grate them on the patent grater to a fine straw. Rinse and clean the leeks and cut into narrow strips. Fry the vegetables in batches in hot fat until golden brown, degrease on kitchen paper. Be careful, the parsnips will become bitter if fried too dark!

Season the char filets with salt. Put smoked flour, rosemary and juniper in a high, well-sealing heavy cooking pot. Be careful, enameled cooking pots are not suitable, as the gl

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