Pan-seared sea bream fillet, warm green lentil salad and shallot olive oil condiment
Ingredients (serves 4)
For the warm lentil salad:
- 200 g Puy green lentils
- 1 small carrot
- 1 celery stalk
- 1 bay leaf
- 1 onion studded with 2 cloves
- Fleur de sel
For the shallot condiment:
- 3 tbsp Savor & Sens shallot-infused olive oil
- 1 tsp old-fashioned mustard
- 1 tbsp cider vinegar
- 1 shallot, finely minced
- A few sprigs of fresh chives
- Freshly ground black pepper
For the fish:
- 4 sea bream fillets (or sea bass, meager, etc.)
- Neutral olive oil for cooking
- Lemon zest
- Fleur de sel, white pepper
Finishing touches:
- Young salad greens (lamb's lettuce, arugula, etc.)
- Fresh herbs: chervil, dill, flat-leaf parsley
- A few drops of shallot olive oil for plating
Recipe
1. Cooking the lentils
- Rinse the lentils.
- Place them in a pot with 3 times their volume of cold water, the diced carrot, the chopped celery, the bay leaf, and the studded onion.
- Simmer for about 20 to 25 minutes. Add salt at the end of cooking.
- Drain, remove the aromatics, and keep warm.
2. Preparing the shallot condiment
- In a small bowl, whisk together the mustard and vinegar, then emulsify with the shallot-infused olive oil.
- Add the finely minced raw shallot, the chives, and season generously with pepper.
- Pour this mixture over the still-warm lentils. Mix well.
3. Cooking the fish
- Heat a non-stick pan with a drizzle of oil.
- Pan-sear the sea bream fillets skin-side down over high heat for 2 to 3 minutes, then flip and cook for 30 seconds on the flesh side. The skin should be very crispy.
- Season with fleur de sel, white pepper, and grated lemon zest.
4. Plating
- On a large, flat plate, arrange a bed of seasoned lentils.
- Place the fish fillet on top.
- Scatter with young salad greens and fresh herbs.
- Finish with a few drops of shallot olive oil to intensify the aromatics.
Chef's tip
This dish can be served warm or at room temperature. It is perfect for a chic and light summer table. Pair it with a glass of dry white wine (such as a Sancerre or a Mediterranean Vermentino).
