Peel and finely dice the onions. Clean greens, rinse when cooled and finely dice. Sauté onions and greens in hot oil. Add rinsed lentils and hot clear soup. Cook in closed pot for 10-15 minutes until liquid is absorbed. Add whipped cream to the lentils and let it bubble up. Season with salt, pepper and vinegar.
Rinse and dry fish fillets. Season with salt and pepper and turn in flour to the other side. Roast in hot clarified butter for about 5 minutes. Arrange fish fillets on lentils and sprinkle with chive rolls.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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