Pan-fried pike perch over lentil salad | Recipe | Kitchen Stories

Ingredients

• 17.5 oz pike perch fillet
• 5.25 oz brown lentils
• 3.5 oz smoked trout fillet
• 2 spring onions
• 1 carrot
• 2 oz celery root
• 1 onion
• 1 potato
• 2 tbsp olive oil (divided)
• 3.5 cups vegetable stock
• 0.5 tsp marjoram (dried)
• 0.33 oz ginger
• 0.5 clove garlic
• 1 strip orange peel
• 0.5 cinnamon stick
• 1 tbsp butter
• water
• salt
• pepper
• flour for dusting