Lentil vegetables with papaya and mango with pike perch fillet
Ingredients for 4 persons: 150 g mountain lentils (alternatively brown plate lentils)1 mango1 papaya (400 g)1 bunch of spring onions1 onion2 tablespoons oil2-3 tsp curry200 ml vegetable broth (instant)salt, pepper1-2 tbsp apple cider vinegar500 g pike-perch fillet with skin Preparation: 1. Boil lentils well covered with water for about 30 minutes. 2. Peel mango and papaya. Cut the flesh of the mango from the fibrous core. Cut papaya in half and remove seeds. Cut mango and papaya into pieces. Clean, rinse and finely chop the spring onions. Peel and dice onion. 3. Heat 1 tablespoon oil in a sauc...