Perch with vinegar lentils and a galaxy balsamic foam

Ingredients for the perch

700 g perch fillet, 1 sprig of rosemary, 200 g boiled small lentils

Execution

Heat the oil up, flour the fillets and fry with the rosemary until golden. Serve with hot lentils and Balsamic foam*.

Ingredients for Balsamic foam

1 tbsp olive oil, 2 finely chopped onions, 200 ml white wine, salt, pepper, 150 ml fresh cream, 200 ml GALAXY White Balsamic Cream

Execution

Sauté the onions in the oil until soft. Pour in the Galaxy Balsamic Cream, wine, salt and pepper and cook until reduced. Add the fresh cream and mix with a hand-held blender.