Last night after school, I stayed in the kitchen and created some really tasty food. I was tired and full from class, but my passion for food, and the fact that I want to go to Spain more than I have wanted a lot of things, gave me the drive to make sure this dish was great!
My plate of food is composed of: Chilean Sea Bass, Puy Lentils, Wild Mushrooms, Bacon, Micro Greens, Pickled Radish, and is dressed with an Orange sherry vinaigrette.This is a delicious dish that showcases fall flavors and fresh ingredients.
Here, we have our mise. Minced shallot and garlic, lentils, and olive oil. On top are Miatake and peeled Chanterelle mushrooms, three colors of radish sliced to an eighth of an inch, and micro greens. And then of course, our delicious sea bass fillets.
I simmered the lentils in home-made vegetable stock for approximately 35-40 minutes. The idea is to have the lentils be nice and creamy while maintaining the structural integrity of them.
As the lentils approached the appropriate doneness, I rendered the bacon and set the lardons aside. Next was the mushrooms. I simply sautéed them in some clarified butter and salt, I love the natural taste and earthiness of mushrooms so I try to leave them alone. Finally the fish hit the pan! Only seasoned with salt, I seared the fish skin down first to develop the crispy skin. Thickness of the fish will determine how long you cook on each side, I did mine for about 2-3 min.
Now with all our elements ready, it’s time to plate up!
So few ingredients for such a delicious dish!! Here is the final plate..
There we have it! Sea bass with lentils, mushrooms, bacon, and greens. I love this dish and will definitely be posting an in-depth recipe later down the line so you can enjoy it as well.