Bacon Wrapped Perch With Leeks And Yellow Lentils - cooking recipe

Ingredients

500 ml water
100 g cream
2 tbsp butter
300 g yellow lentils
200 g carrots, chopped
1 tsp curry powder
50-100 ml vegetable stock
1 tbsp oil
2 slices smoked ham
600 g perch, cut into 4 pieces
700 g leeks, cut into strips
1/2 bunch parsley, chopped

Preparation

In a pan, boil 2 cups water, the cream and 1 tbsp butter. Add the lentils and carrots and boil for 10 minutes until soft, then puree. Add the curry powder and dilute with vegetable stock to get the right consistency.
Heat oil in a large frying pan, wrap half a slice of bacon around the fish and cook over medium heat, on the skin side, for 7-8 minutes until golden brown. Turn over and cook for a further 2 minutes.
Meanwhile, heat 1 tbsp butter in a saucepan, saute the leeks for 3-4 minutes, season with salt and pepper and stir in chopped parsley. Serve the fish on the leeks with lentils on the side and garnish with chopped parsley.