Pike Fillet with Lentils

Season the pike fillets, fry in oil and keep warm.

Sauté the bacon and shallots, deglaze the stock with vinegar, add the lentils and bay leaf and fill up with fish stock.

Let it boil down, add the cream and let it reduce to the desired consistency.

Finally, stir in cold butter and season with cayenne pepper.

Spread the lentil sauce on the warm plates, arrange the pike on top and garnish with the tomatoes and parsley.

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