Cream lentils with fish skewers

60 minutes

1.

Peel the onion and chop it finely . Clean or peel and wash the carrots and leeks. Cut both into fine strips. Rinse the lentils. Heat 1 tablespoon of oil in a saucepan. Braise the onion and vegetables in it.

2.

Deglaze with a good 3/4 liter of water, bring to the boil. Stir in the broth and lentils. Cover everything and cook for about 40 minutes. Wash the fish, pat dry and cut into 12 large cubes. Drizzle with lemon juice.

3.

Halve the bacon slices. Wrap the fish cubes with 1/2 slice of bacon each. Wash the parsley, pull off the leaves. Put the fish cubes and parsley on skewers. Heat 2 tablespoons of oil in a pan.

4.

Fry the fish skewers on each side for 3-4 minutes. Season with salt and pepper. Stir the cream into the lentils. Season to taste with salt and pepper. Arrange the cream lentils and fish skewers. Garnish with lemon wedges.