Sea bass with black lentils, king trumpet mushrooms, and “puntarelle” chicory
Branzino-con-lenticchie-nere-cardoncelli-e-puntarelle-2
Sea bass with black lentils, king trumpet mushrooms, and “puntarelle” chicory
INGREDIENTS for 4 people
- 300 gr beluga lentils
- 4 sea bass fillets (200gr each)
- 300 gr black lentils
- 500 gr king trumpet mushrooms
- 1 bunch “puntarelle” chicory
DIRECTIONS
Clean the mushrooms and keep the stems aside; with the latter, prepare a broth that you will use to cook the lentils as if they were a risotto, adjusting the taste with salt and pepper. Cut the heads of the mushrooms into small pieces and sauté them with oil and a clove of garlic. These will be added to the lentils halfway through cooking. Blanch the sea bass on the skin side and finish cooking in the oven at 180°C for about 6 minutes. Clean the chicory and season with salt and oil to taste.
PRESENTATION
Place the lentils risotto with the mushrooms on a plate and place the sea bass on top. Garnish with the chicory.
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- Branzino-con-lenticchie-nere-cardoncelli-e-puntarelle-1
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- Branzino-con-lenticchie-nere-cardoncelli-e-puntarelle-3
Correlati
24/06/2020