Pike Fillet With Passion Fruit Lentils And Pak-Choi - cooking recipe

Ingredients

4 tbsp oil
2 None shallots, peeled and chopped
3 cloves garlic, finely chopped
1 tsp brown sugar
120 g black lentils
300 ml vegetable stock
320 g pike fillets, cut into 2
2 branches rosemary
60 g butter
1 tbsp sesame oil
300 g pak-choi, halved lengthways
2 tbsp soy sauce
2 None passion fruits, flesh pureed
1 tsp light balsamic vinegar

Preparation

Heat 2 tbsp oil in a pan and saute shallots and 1/2 the garlic. Add sugar and let caramelize. Add lentils then deglaze pan with stock. Simmer for about 20 mins over a medium heat.
Heat 2 tbsp oil in a separate pan and saute fish, skin side down, for 3 mins. Add remaining garlic, rosemary and 2 1/2 tbsp butter then flip fillets. Season with salt, cover and cook over low heat for about 7 mins.
In another pan, heat sesame oil and saute pak-choi over high heat for 2-3 mins. Deglaze pan with soy sauce and add remaining butter, passion fruit puree, vinegar, cooked lentils and season. Transfer to a serving plate and lay fish on top. Garnish with fried rosemary.