Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy

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

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