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Recipe Loup de Mer on orange raki lentils

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Star chef Ali Güngörmüs provides culinary delights with his recipe tip. Enchant your guests with the delicious dish Loup de Mer on orange raki lentils.

TV chef Ali Güngörmüs recommends: Loup de Mer on orange raki lentils


  • 300g Loup de Mer fillet
  • 100 g lentils (put in water overnight)
  • 3 shallots
  • 2 cloves of garlic
  • 100ml tomato juice
  • 100 ml vegetable broth
  • 200 ml of orange juice
  • Thyme, rosemary
  • 5 g of butter
  • Salt, pepper, sugar
  • 2 cl raki
  • lemon juice
  • olive oil


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1 Finely chop the shallots and sauté with the garlic in olive oil, add the lentils, top up with tomato juice, vegetable broth and orange juice. Add thyme and rosemary and cook until the lentils are soft. Stir in the cold butter and season with salt, pepper, sugar and raki.

2 Season the fish with salt and lemon, fry in olive oil until glassy. Serve with the raki lentils and serve.

You can find even more delicious fish recipes here >>

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