Give your guests a bit of oo la la with this extravagant dish of fillets of sea bass on provencal lentils.
Ingredients
- 250g Puy lentils
- 1 bouquet garni
- Olive oil
- 1 small shallot, chopped
- 1 small clove of garlic, crushed
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 6 large ripe tomatoes, skinned, deseeded and diced
- 2 tsp tomato purée
- 150ml good-quality tomato juice (with a thick consistency)
- 4 x 180g sea bass fillets, scored
- 1 lemon
- For the sauce
- 250ml fish stock
- 125ml double cream
- 1 tsp finely chopped chives
- 1 small knob of butter
Method
- 1. Put the lentils and bouquet garni in a pan, cover with cold water, bring to the boil and simmer for about 20 minutes. Drain well.
- 2. In a clean pan, heat a little olive oil and sweat the shallot, garlic and herbs. Add the tomatoes and tomato purée to the shallots and simmer gently for 3-4 minutes. Add the tomato juice and continue to cook, stirring, until the mixture is reduced to a smooth, paste-like consistency. Add the lentils, mix thoroughly and season well. (If there is still excess liquid in the pan, continue to reduce, stirring, until the mixture is almost dry.)
- 3. To make the sauce, put the fish stock in a clean pan and simmer until reduced by half. Add the cream and simmer to reduce by half again. Season well and keep warm.
- 4. Meanwhile, heat a little oil in a non-stick frying pan. Season the fish well with salt, pepper and lemon juice. Pan-fry skinside down for 3-4 minutes until golden and crispy. Turn over and cook for another 2-3 minutes.
- 5. Add the chives to the sauce and whisk in the butter until a foam appears. Divide the lentils between 4 warmed plates. Top with the fish and spoon the sauce around the edges. Garnish with fresh herbs and serve.
Chef's tip
This is a favourite recipe from Ferme de Montagne – and a sure-fire hit.