Ingredients:
Lentils
Brunoise Carrots
Onions
Celery
Butter
Pellegrino
Red Tomatoes
Yellow Tomatoes
Shallots
E.V.O.O.
Basil
Oregano
Salt & Pepper
Merguez Sausage
Garlic Cloves
Sherry Vinegar
Wild Striped Bass
Thyme
Method:
Lentil Vinaigrette:
Cook lentils in pan with butter, chopped brunoise carrots, onions and celery. Let lentils sweat. Pour Pellegrino into pan. Turn down heat and let simmer. Lentils should be cooked thoroughly. In separate pan, place merguez sausage and render fat out. Let sausage caramelize and crisp. Add chopped onions, 2 cloves of garlic, small diced tomatoes and sherry vinegar. Combine lentil mixture with sausage mixture.
Tomato Confit:
Slice red and yellow tomatoes. Toss tomatoes in bowl with shallots, E.V.O.O, basil, oregano, salt and pepper. Leave next to heat and let it warm up.
Wild Striped Bass:
Sauté pan with olive oil. Salt and pepper bass on both sides and place fish in pan flesh side up (briefly). Flip bass over; add a little pressure. Add lots of butter to pan with garlic, fresh thyme. Continually base bass with broth.
Snow Pea Greens:
Sauté snow pea greens in pan.
Presentation:
Place Wild Striped Bass atop sautéed snow pea greens. Tomato confit goes on top of bass. Surround bass with lentil vinaigrette.