Try This at Home: Crispy Prosciutto-wrapped Sea Bass with Lentils Recipe
1 tbsp (15ml) minced onion
2 tbsp (30ml) olive oil
½ tsp (2ml) minced garlic
¾ cups (175ml) beluga or Puy lentils
2 cups (500ml) chicken stock
2 skinless striped sea bass fillets, about 6oz (175g) each
Pinch of salt and while pepper
4 slices of either Prosciutto di Parma or Prosciutto di San Daniele (brand and designation are important to maintain quality)
1 tbsp butter
2 tbsp Italian soffritto
1 whole scallion, thinly sliced diagonally
2 tbsp (30ml) tomato concassé
2 tbsp (30ml) finely chopped parsley
3 tbsp (45ml) whipped butter
2 generous dashes of Tabasco and Worcestershire sauce
2 tbsp (30ml) lemon juice
1 tbsp (15ml) capers
Garnish: Chopped chives and micro greens
Preheat oven to 375°F (190°C)
Sweat the onion in half of the olive oil until it begins to soften. Add the garlic and cook a minute longer. Stir in the lentils and chicken stock, bring to a simmer, and then cover. Cook until just tender – 20 to 30 minutes.
Meanwhile, cut each fillet of fish in half crosswise and season lightly on all sides. Arranges slices of Prosciutto (di Parma or di San Daniele) in two overlapping sets, stack a pair of fish fillets on top of each – skin side out, and thickest part against thinnest to ensure even cooking – then roll them into neat packages. Heat an oven-proof skillet over medium heat and melt the butter in the remaining olive oil. Cook the fish on one side until the prosciutto is crisp and beginning to brown – two to three minutes. Then, flip the two parcels, cooking for a minute longer, and transfer the skillet to finish cooking – about ten minutes. It should feel firm to the touch when done. Set the fish aside to rest.
Re-heat the lentils. They should be moist, but not soupy, so drain off any liquid if necessary. Stir in the soffritto, scallion, tomato, and parsley. Remove from the heat, and fold in one tbsp of the butter. Correct the seasoning, and then mound the lentils in the centre of two warm plates. Slice the bass parcels in two diagonally and prop the two halves against each other on top of the two portions of lentils. Return the skillet in which the fish was cooked to medium high heat, at the Tabasco and worcestershire sauces and lemon juice, and foam briefly. Remove from the heat and add the capers, remaining butter, and a pinch of salt and pepper, swirl the pan well, and pour the emulsified sauce over the fish. Garnish and serve.
