beluga lentil soup & smelt close up

Lentil Soup

…sounds simple and rustic? Of course, because it is. Lentil soup is a memory which goes way back to my childhood when we were eating it with vinegar and sugar. There is not to much to say about the dish besides that it is eaten in a variety of flavors depending on the country to enjoy it. So you can find it in Germany, Turkey, India or South America. Always combined with other spices yet its basic would be the lentils.

My inspiration

comes from a former colleague and dear friend I used to cook with for a few years. At that time we were serving it with tiny calamari which were stuffed with white bean & truffle puree. I was cooking it for quite a few times, especially enjoying the straining afterwards…not. What an effort i can tell…but the thing is, good culinary experiences stay in mind being triggered by some moments or names. In this case it was my friend Eddy´s birthday which brought up all the good old times. Reminiscing these days, this recipe came back to my mind and here we go.

Smelt does not mean stink

No the exact opposite is the case. This really popular German fish smells like cucumber, honestly. Just like fixing yourself a salad one could think while preparing this dish. I sticked to the traditional way with it, just salt and turned in rye flour before frying. Together with the rich lentil soup and its vinegar note the fish is very well accompanied. As if one would drizzle some lemon juice over the fish. The cucumber had to be there to give it a fresh note as well and as the scent of the smelt was cucumber in the first place, it just had to go on the plate too.

So cook, eat & like!

beluga lentils greens

smelt sepia ink

Beluga Lentil Soup

floured smelt fried smelt

mini cucumber

Beluga Lentil Soup & Smelt

For 3 persons

Beluga Lentil Soup:

150 g Greens
50 g Potatoes
800 ml Water
3 tbsp Balsamic Vinegar
1 pck. Sepia Ink
Salt, Pepper, Sugar

Smelt:

6-9 Smelts
Salt
3 tbsp Rye Flour

Serving:

1 Mini Cucumber

1. For the soup, peel greens and potatoes, dice and sauté them. Now add the lentils and water and leave to cook at medium heat until the lentils are soft. Empty the soup in a blender and mix together with the sepia ink until smooth consistency. Flavor with the balsamic vinegar, salt, pepper and sugar.

2. For the smelts, disembowel the smelts and clean them with water. Flavor with salt and turn them in the rye flour, afterwards fry them until crispy from each side.

3. To Serve, slice the cucumber lengthwise and arrange in a bowl with the soup and skewer the smelt.

beluga lentil soup & smelt

Beluga Linsensuppe & Stint

Für 3 Personen

Beluga Linsensuppe:

150 g Suppengrün
50 g Kartoffeln
800 ml Wasser
3 EL Balsamico Essig
1 Pck. Sepia Tinte
Salz, Pfeffer, Zucker

Stint:

6-9 Stinte
Salz
3 EL Roggenmehl

Servieren:

1 Mini Gurke

1. Für die Suppe das Suppengrün und die Kartoffeln schälen, in Würfel schneiden und anschwitzen. Dann die Linsen zugeben und mit Wasser aufgießen. Alles bei mittlerer Hitze kochen bis die Linsen weich sind. Im Blender mit der Sepia Tinte sämig pürieren und mit Balsamico, Salz, Pfeffer und Zucker abschmecken.

2. Die Stinte ausnehmen und abwaschen. Nun salzen, im Roggenmehl wenden und von beiden Seiten knusprig anbraten.

3. Zum Servieren die Gurke der Länge nach in dünne Streifen schneiden, mit der Suppe anrichten und die Stinte aufspießen.

beluga lentil soup & smelt vertical beluga lentil soup & smelt top

beluga lentil soup & smelt center

Author

Ben Donath

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