Summer’s nearly over but the recipes don’t have to be

Panfried wild seabass on puy lentils with grilled peppers and heirloom tomatoes – YUMMY!

Emma Tinne, Cordon Bleu Chef shares one of her wonderful recipes, complete with her favorite places to buy the ingredients.

All you need to do is char-grill eggplant slices, take the middle out of a pepper and cut into 4. Then brush with oil and grill until almost black,cover and peel away skin. Cut into think slices and coat with a little oil.Saute shallots and garlic in a pan with a little olive oil until golden then deg-laze with wine and balsamic vinegar and add puy lentils and stock. Cover with water and cook for 15 minutes with bay-leaf until tender.Then add 2 tablespoons of olive oil and leave. Score the sea bass 3 times on the skin and grill for 12 minutes until cooked. Slice heirloom tomatoes into chunks. To serve place 2 tablespoons of puy lentils on the plate,slice of eggplant,a couple of slices of red and yellow peppers,then grilled sea bass.Place 2 tablespoons of heirloom tomatoes on top with spring of organic basil. A squeeze of lemon is good to finish off and a little extra olive oil.

Now it should look like the picture of this entry! Our resident blog chef, recommends you shop from these two shops for your ingredients:

Wild seabass is expensive but worth it and you should go to:

The fish shop in Kensington Place
201-209 Kensington Church Street
London W8 7LX
0207 2436626

For a fantasic collection of fruit and vegetables, Emma reccommends

Michanicou Brothers Organic Food Shop London
2 Clarendon Road
London W11 3AA
0207 727 5191

Here is your list of what you need…….

Heirloom Tomatoes x 6

6x 180g wild seabass filets-skin on-score skin 3 times length ways

1 red pepper

1 yellow pepper

300g heirloom tomatoes

1 basil-organic

1 bayleaf

1 eggplant-cut into slices

200 ml olive oil

100ml of extra olive oil

1 shallot

1 tablespoon of balsamic vinegar

100ml white wine

180g puy lentils

1 tablespoon vegetable bouillon

1 unwaxed lemon

If you are having an intimate dinner at home you can always Contact Cordon Bleu Chef Emma Tinne if she isnt cooking a boardroom meal she may just be the recipe your dinner party needs. Follow her and get the next recipe she shares.

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