Onano lentils with potato cream
- black lentils 200 g
- fish broth 500 g
- boiled potatoes 500 g
- water 250 g
- cream 250 g
- lemon jam q.s.
- wine vinegar q.s.
- salt q.s.
Prepare a fish broth with fish bones, celery, carrot and onion in water, and boil for at least 1 hour.
Cook the lentils in the fish broth, prepare the potato cream with the other ingredients, blend the potatoes and pour on the cream and hot water, season with salt and vinegar.
Allow to cool and serve by placing a little lemon jam on the plate,
then the potato cream, and finally the lentils.