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Ingredients

• 1/2-ounce onion, finely chopped
• 1 tablespoon olive oil
• 1/2-ounce celery, finely chopped
• 1/2-ounce carrot, finely chopped
• 5 ounces French lentils (ideally Puy lentils)
• Vegetable broth, to cover
• 1 bouquet garni sachet, recipe follows
• 1 (7-ounce) Chilean Sea bass fillet
• 3 ounces smoked bacon, preferably Applewood
• 2 sprigs sage, leaves removed
• 1-ounce butter
• 4 sprigs parsley, leaves removed, cleaned and chopped
• 1-ounce tomato concasse
• 2 ounces stiffly beaten whipped heavy cream
• 4 to 5 leaves sage, for garnish

Description

Food Network