Turbot Lasagna with Green Lentils

Pasta dishes are always a good idea!

1. knead the ingredients for the pasta dough well on the surface and rest for about an hour. Roll out the dough thinly and cut into six-inch by eight-inch pieces.

2. make the lentils (they do not need to be soaked) in lightly salted water for 20 minutes. Remove the broad beans from the pods, peel out the seeds. Cut the carrot lengthwise into narrow slices, then into diamond-shaped pieces. Cook everything separately in salted water. 3.

3. for the Beurre Blanc, make the shallots with the white wine slowly to 1/3, pour through a sieve. Add the warm butter little by little. In the process, the sauce should not make more. Keep warm at low temperature.

4. cut the turbot fillet into narrow slices (twice the number of portions) the size of the pasta sheets. Sauté the shallot in a tiny bit of butter, add the vegetables, season with salt and pepper. Cook the lasagne sheets in boiling salted water for one minute and then cool them briefly. Briefly roast the seasoned turbot slices. Distribute the vegetables evenly on plates.

Layer the pasta and fish on top of each other in alternating layers. Pour the beure blanc and sprinkle with fresh herbs.

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