Lentils

Pan Roasted Chilean Sea Bass with French Green Lentils | 0 Comments
From Mushroom Risotto , Aired on Tue 3/8
Chef Jeff Henderson, Healthy, Sea Bass, Lentils
Instructions

Pan Roasted Chilean Sea Bass, French Green Lentils Chardonnay Sauce

What You Need

2 tablespoons olive oil

½ tablespoon unsalted butter

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2  7 oz pieces Chilean sea bass

4 fresh thyme sprigs

5 tablespoon unsalted butter

½ tablespoon shallot, minced

1 tablespoon garlic, minced
½ cup chardonnay wine

¼ cup chicken stock
1 pinch kosher salt
1 pinch freshly ground pepper
Juice from ½ lemon

1 tablespoon fresh chives, minced
 

What To Do

1. Heat oven to 375 degrees. In a medium sauté pan, heat olive oil over medium heat. Season fish with salt and pepper. Add fish to pan and brown on all sides. Cook fish for about 12 minutes or until cooked through.

Remove pan from oven and set fish aside. Reserved pan drippings.

2. Place pan on medium-high heat. Add butter, shallots and garlic. Sauté until soft, about 1-2 minutes. Add chicken stock, let reduce to half.

3. Add remaining butter, salt, pepper and wine. Stir 2 minutes and remove from heat.

 

Braised French Lentils

 What You Need

½ tablespoon extra virgin olive oil

2 tablespoons bacon, small diced

½ medium yellow onion, chopped

1 carrot, small diced

3 cups low sodium chicken stock

1 cup French green lentils, rinsed

1 bay leaf

3 sprigs fresh thyme

Kosher salt to taste and ground black pepper to taste

What To Do

1. In a medium pot, heat olive oil over medium heat. Add bacon, onion and cook until bacon crisp and onion caramelized, stirring frequently, about 5 minutes.

2. Add carrots, stock, lentils, bay leaf, thyme, and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, adjust seasoning with salt and pepper and serve.

 

 

 

 

Ingredients
  • 2 tablespoons olive oil
  • ½ tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 7 oz pieces Chilean sea bass
  • 4 fresh thyme sprigs
  • 5 tablespoon unsalted butter
  • ½ tablespoon shallot, minced
  • 1 tablespoon garlic, minced
  • ½ cup chardonnay wine
  • ¼ cup chicken stock
  • 1 pinch kosher salt
  • 1 pinch freshly ground pepper
  • Juice from ½ lemon
  • 1 tablespoon fresh chives, minced
  • ½ tablespoon extra virgin olive oil
  • 2 tablespoons bacon, small diced
  • ½ medium yellow onion, chopped
  • 1 carrot, small diced
  • 3 cups low sodium chicken stock
  • 1 cup French green lentils, rinsed
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • Kosher salt to taste and ground black pepper to taste
Subscribe to RSS - Lentils