Sauteed Bronzino Fillet with Chickpea Puree
|Beluga lentils||1 Pound|
|Carrot||2 Tablespoon, small diced|
|Shallot||3 Tablespoon, small diced|
|Celery||2 Tablespoon, small diced|
|Olive oil||1 Ounce|
|Heads of belgian endive||2|
|Chicken stock||2 Cup (32 tbs)|
|Fresh thyme sprigs||5|
|Lobster||1 Pound (Shells And Bodies)|
|Carrot||1 , roughly cut|
|Shallot||8 , sliced|
|Celery ribs||2 , roughly cut|
|White mushrooms||6 Large, sliced|
|Green onions||1⁄2 Bunch (50 gm), roughly cut|
|Tomato paste||3 Tablespoon|
|Chicken stock||3 Quart|
|Fresh thyme||1⁄2 Bunch (50 gm)|
|Parsley||1⁄2 Bunch (50 gm)|
|Oil||2 Ounce, blended|
|Butter||1⁄2 Pound, unsalted|
|Oil||4 Ounce, blended|
Heat butter and olive oil in medium saucepot over medium heat until butter begins to foam. Add your carrots, shallot and celery and sweat until shallots are translucent. Add lentils to pot and stir, coating the lentils with the olive oil and butter. Season with salt and pepper. Add the bay leave and thyme. Cover lentils with chicken stock and bring to boil. When the lentil begins to boil lower heat and simmer until tender about 10-15 min.
Using a paring knife remove a ¼ of the core of the endive. Place the endive in a medium saucepan and add chicken stock, ¼ c sugar and thyme. Place the pot over high heat and bring to a boil, reduce heat and simmer for 25-30 min or until the core is tender. Remove pot from heat and strain. In a large sauté pan heat 1 oz blended oil until it begin to smoke lightly. Sprinkle endive with 3 T sugar, salt and pepper. Place in sauté pan sauté on both sides until golden brown.
Heat blended oil in large saucepot until it begins to smoke lightly. Add lobster shells to pot and sear for 4-5 minutes stirring occasionally. Add vegetables (except tomatoes) and tomato paste to pot and sauté until tomato paste begins to caramelize. Deglaze pan with red wine and reduce by half. Add bay leaf, herbs, tomatoes, and chicken stock to the pot. Bring to boil then reduce heat and let simmer until reduce by half. Strain sauce through strainer and whisk in the butter. Adjust salt and pepper. Pass through chiniose and serve.
Heat 2 oz blended oil in med sauté pan. Season both sides of fish with salt and pepper. When oil begins to smoke add fish skin side down and weigh it down with another sauté pan so that the fish does not curl. Sauté for 2 min. on each side place on plate with paper towel to remove excess grease.
To assemble dish:
Place the heated lentils in the center of a hot fish bowl or plate; place the fish on top lentils. Place a mound of endive on top fish. Add spoon sauce around the plate. Garnish with fresh chervil.
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