Pan Fried Sea Bass with Puy Lentils
|For the lentils|
|Puy lentils||150 Gram|
|Shallot||1 , very finely chopped|
|Dijon mustard||2 Teaspoon|
|White wine vinegar||1 Teaspoon|
|Olive oil||4 Teaspoon (Plus Extra For Frying)|
|Chopped basil||1 Tablespoon|
|Flat leaf parsley||1 Tablespoon|
|Unsalted butter||50 Gram|
|Garlic||1 Clove (5 gm), crushed|
|Wild mushrooms||200 Gram (Chanterelle, Porcini And Chestnut)|
|Unwaxed lemon zest||1 Tablespoon (Of 1 Lemon)|
|Chopped flat leaf parsley||1 Tablespoon|
|Sea bass fillets||4 (Skin On)|
1. Put the lentils in a pan with the bay leaf and cover with cold water. Bring to the boil, then gently simmer for about 20 mins or until tender. Mix the shallot in a bowl with the mustard, vinegar, lemon juice, olive oil and herbs. Season well. Drain the lentils and add to the bowl, tossing well with a fork to mix.
2. Melt the butter in a frying pan. Add the garlic and mushrooms and fry for about 4-5 mins. Stir in the lemon zest and parsley and season well. At the same time, put a splash of oil in a clean frying pan and cook the bass fillets skin-side down over a high heat for 3-4 mins or until skin is browned and crisp. Flip over and cook for 1-2 mins only. Switch off heat and leave to rest for a few mins.
3. Divide the lentils between 2 serving plates. Arrange fish on top and spoon the mushrooms around. Scatter over more parsley, if you like.