The Mudcat Café TM
Thread #169503 Message #4097043
Posted By: Steve Shaw
10-Mar-21 - 01:11 PM
Thread Name: BS: The other recipe thread is too long
Subject: RE: BS: The other recipe thread is too long
SPB, your sea bass fillets. When we have sea bass or another tasty slab of fish we sometimes have it on a bed of lentils. Chop up an onion and some celery and fry until softened in extra virgin olive oil with some herbs (thyme and a bay leaf is good) and a clove of garlic that you've squashed with the flat of a knife blade. Add a glass of white wine and let it bubble for a minute. Stir in some green or brown lentils, a small handful of porcini mushrooms that you've soaked and chopped up, a big glug of tomato paste and some vegetable stock. Simmer it all until the lentils are done, half an hour maybe. Adjust the seasoning and add more stock if needed. When you're nearly there with that, cook the fish very simply by frying it in hot olive oil. Skin side down for about four minutes (hopefully you'll get the skin crispy) then flip it for two more minutes. Lay the fish skin side up on top of the lentils on plates. If you've got some fresh parsley, chop some up and sprinkle over the grub. Lovely job.