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
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 eggplant-cut into slices
200 ml olive oil
100ml of extra olive oil
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.