- 250g/9oz green or Puy lentils, unsoaked
- 2 shallots, peeled, trimmed and left whole
- ½ onion, cut in half and spiked with cloves
- 1 small carrot, quartered lengthways
- 2 garlic cloves, peeled and left whole
- 1 small bouquet garni (made from parsley, thyme, bay, celery and leek)
- 1 heaped tsp chicken stock (optional)
- 1 cinnamon stick
- 1 tsp chopped parsley
- 30g/1oz unsalted butter
- salt and pepper
- 4 x 130g/4½oz sea bass fillets, skin on
- pinch Chinese five-spice powder
- 3-4 tbsp plain flour
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter
- lemon juice, to serve
- 60g/2¼oz unsalted butter
- 1 shallot, finely chopped
- 70g/2½oz St George’s mushrooms, halved, cleaned
- 75g/2½oz mousseron mushrooms, cleaned
- ½ lemon, juice only
- 1 plum tomato, prepared into concass (blanched, peeled, cut in quarters, seeds removed and cut into small even dice)
- 1 tsp chopped fresh chervil
- 1 tsp chopped fresh tarragon
- For the braised lentils, put the lentils in a saucepan and cover them with cold water. Bring to the boil, then take off the heat and drain in a colander. Refresh with cold water and drain again.
- Return the lentils to the saucepan and add the vegetables, garlic, bouquet garni, stock, cinnamon stick and 2 litres/3½ pints water. Bring to the boil, then reduce the heat to a slow simmer and cook for about three hours, or until the lentils are soft.
- When the lentils are cooked, allow them to cool and then remove the bouquet garni and cinnamon stick.
- Strain off the liquid and return 250g/9oz of the cooked lentils to the pan (any remaining lentils can be used in other dishes). Place over a medium high heat until any remaining liquid has evaporated.
- Add the chopped parsley and butter to finish, season with salt and pepper. Keep warm until ready to serve.
- For the roast sea bass with Chinese five-spice, take a sharp knife and carefully cut groves into the fish skin, taking care not to cut the flesh. Season with Chinese five-spice and rub into the skin. Season with salt and pepper and flour the skin-side only. Pat off the excess flour.
- In a heavy-bottomed pan, heat the oil and butter until foaming. Add the fish, skin-side down, and fry until the skin is crisp and the fish cooked through. If the fish is thick, reduce the heat and then place a lid on top to help it cook through.
- For the mushroom fricassée, heat 20g/¾oz butter in a heavy-bottomed saucepan, then add the shallot and a pinch of salt. When the shallots are soft and transparent, add the mushrooms and a squeeze of lemon juice and fry over a high heat for a minute or two. Add 30ml/1fl oz of water and whisk in the remaining 40g/1½ oz butter.
- Just before serving, add the tomato concass, herbs and season to taste with salt and pepper.
- To serve, spoon some lentils onto the middle of each plate or bowl. Flip the fish in the pan and add a squeeze of lemon juice. Place the fish into the middle of the lentils and spoon over the mushrooms.