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Ingredients
Roasted Sea Bass with Lentils and Artichokes
- Ingredients
- 1 onion
- 4 Tbsps olive oil
- 200 grams Le Puy lentils
- 100 milliliters Port wine
- 100 milliliters Vegetable broth
- 4 small Artichoke
- 1 Tbsp lemon juice
- 1 Tbsp coarsely chopped Saltwort
- 100 milliliters dry white wine
- salt
- 1 pinch sugar
- freshly ground peppers
- 4 Sea bass fillet (each 150 grams)
- 4 Sage
- 1 tsp balsamic vinegar
Peel the onion and chop finely. Sweat glazed in 1 tablespoon hot oil. Mix in the lentils and pour in the port wine. Pour in the broth and simmer for about 25 minutes, stirring occasionally, until lentils are soft. Supplement as needed with a little broth, the lentils should in the end have a slightly creamy consistency.
Clean the artichokes, leaving part of the stem and peel. Cut off hard leaves and leaf tips. Cut the cleaned artichokes into quarters lengthwise, if necessary remove the seed, and immediately drizzle with lemon juice. Cook in 2 tablespoons hot oil with samphire until golden brown. Deglaze with the wine and let simmer for about 5 minutes. The liquid should evaporate completely. Season with salt, sugar and pepper.
Rinse the sea bass and pat dry. Season with salt and pepper and cook slowly in a pan on the skin side in the remaining oil for 3-4 minutes until golden brown. Put in sage leaves, take from the heat and leave for 1-2 minutes just until done.
Drizzle the lentils with the balsamic vinegar and season with salt to taste.
Serve sea bass on plates and distribute the artichoke around.
Garnish to taste with milk froth.