BBC Food - Recipes - Sea bass with Chinese five-spice, lentils and mushroom fricassée
Bbc.co.uk/food
Bbc.co.uk/food
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Ingredients

  • 250 g/9oz green or Puy lentils, unsoaked
  • 2 shallots, peeled, trimmed and left whole
  • ½ onion, cut in half and spiked with cloves
  • 1 small carrot, quartered lengthways
  • 2 garlic cloves, peeled and left whole
  • 1 small bouquet garni (made from parsley, thyme, bay, celery and leek)
  • 1 heaped tsp chicken stock (optional)
  • 1 cinnamon stick
  • 1 tsp chopped parsley
  • 30 g/1oz unsalted butter
  • salt and pepper
  • 4 x 130g/4½oz sea bass fillets, skin on
  • pinch Chinese five-spice powder
  • 3-4 tbsp plain flour
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • lemon juice, to serve
  • 60 g/2¼oz unsalted butter
  • 1 shallot, finely chopped
  • 70 g/2½oz St George’s mushrooms, halved, cleaned
  • 75 g/2½oz mousseron mushrooms, cleaned
  • ½ lemon, juice only
  • 1 plum tomato, prepared into concass (blanched, peeled, cut in quarters, seeds removed and cut into small even dice)
  • 1 tsp chopped fresh chervil
  • 1 tsp chopped fresh tarragon

Instructions

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