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Pan Grilled Sea Bream with French Style Lentils and Morel Vinaigrette

Pan Grilled Sea Bream with French Style Lentils and Morel Vinaigrette
A scrumptious, gourmet seafood and lentil dish where the flavor conversation between sea and land meets. The morels, walnut oil, balsamic vinegar, and Timeless French Style Lentils are a winning combination!
Pan Grilled Sea Bream with French Style Lentils and Morel Vinaigrette
A scrumptious, gourmet seafood and lentil dish where the flavor conversation between sea and land meets. The morels, walnut oil, balsamic vinegar, and Timeless French Style Lentils are a winning combination!
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Servings 4Servings
Prep Time 45Minutes
Cook Time 30Minutes
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4Servings
Prep Time 45Minutes
Cook Time 30Minutes
Instructions
  1. To make vinaigrette: Heat 1 Tablespoon olive oil in sauté pan, add the shallot and garlic; cook for one minute, add the morels and cook 3 minutes longer. Remove to a bowl and add the vinegar, remaining olive oil and the walnut oil, and season to taste. Set aside.
  2. To prepare sea bream: Cut into bite-sized portions, lightly flour and season. Heat the oil and pan-fry until brown, crisp, and cooked through.
  3. To prepare lentils: Add water to sauce pan and bring to boil. Add lentils, return to boil, reduce to simmer, cook for 20-25 minutes. Drain.
  4. Sauté the bacon to render the fat, add cooked lentils. Just before serving, add asparagus and heat through. Remove from heat and add 1/2 of the vinaigrette mixture.
  5. To serve: Place a portion of lentils in the center of the plate, top with the fish, and drizzle remaining vinaigrette.
  6. Garnish as desired.
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