Serves 4
Ingredients
4 wild bass fillets
rapeseed oil
salt and freshly ground black pepper
Lentils
1 small knob of butter
250g puy or brown lentils (soaked)
1 carrot (finely diced)
1 celery stick (finely diced)
4 cloves garlic (finely chopped)
½ onion (finely chopped)
250 ml white wine
1¼ litres chicken or vegetable stock
75g brown shrimps or prawns
Black kale (shredded)
White Onion Cream (Serve without if you wish)
115g butter
2 large onions (finely chopped)
Method
For the lentils
Melt the butter in a large saucepan and gently soften the garlic, onion, celery and carrot.
Add the lentils and stir to coat with the butter. Add the white wine and stock, cover and cook gently for 20 to 25 minutes (until cooked but still slightly firm), adding more stock if needed.
Stir in the shredded black kale, shrimps or prawns and keep warm.
For the white onion cream
Melt 115g of butter in a non-stick pan and add the chopped onions. Cook very slowly and gently until the onions are soft and slightly coloured.
Purée the onions and add salt and pepper to taste.
For the wild bass fillets
Pre-heat a skillet or non-stick sauté pan Brush the skin of the wild bass with a little rapeseed oil and season.
Place skin side down onto the skillet for 4 minutes, turn over and take off the heat.
To serve
Place the lentils in the centre of the plate, spoon the warm white onion cream around the risotto and top with the wild bass fillets.
