Lentils and Braised Black Sea Bass with Olives

We purchased a new cookbook, Ottolenghi The Cookbook by Yotam Ottolenghi and Sami Tamimi. We first saw it Robert and Darrell’s house. We have marked lots of recipes that we want to make.

The first recipe that we have made from the book was absolutely great: Puy Lentils with Sour Cherries, Bacon and Gorgonzola. We love lentils and bacon is my favorite seasoning. The addition of the sour cherries, spinach and Gorgonzola really brightened the dish. This is a keeper! We had leftovers, and the next night we served the lentils (without the Gorgonzola) with a delicious recipe from the LA Times: Braised Sea Bass with Black Olive Vinaigrette. If Bacon is my favorite seasoning (and it is) olives are number two for me. I love the briny flavor and how olives can blend with various other flavors. This is an easy recipe, and if you can get fantastic fish like we do at McCall’s Meat and Fish, you will love it!

These are both great recipes! Try them!

Puy lentils with sour cherries, bacon and Gorgonzola

Sweet, sour and musky-salty, there are many contrasting flavours in this dish, yet it still ends up harmoniously synchronised - the sweet and acid hitting first, followed by a mellowing savoury taste. It makes a heady starter.

serves 2-4 as a starter

125g  Puy lentils

2        bay leaves

2-3     shallots, finely chopped

3         tbsp olive oil
3         tbsp water

1         tsp caster sugar

60g     dried sour cherries

70ml   red wine vinegar

8         streaky bacon rashers

80g     baby spinach

120g   creamy Gorgonzola cheese

salt and black pepper

1.    Wash the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.

2.    Meanwhile, make the sauce. Place the shallots in a pan with tablespoons of the olive oil and saute over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries and vinegar and continue simmering over a low heat for 8-10 minutes, until you get a thick sauce. Taste and season with salt and pepper.

3.    Drain the lentils well and immediately add them to the sauce so they can soak up all the flavours. Stir together, taste and adjust the salt again. It will need quite a lot, but remember you are adding bacon and Gorgonzola later, which are salty. Set aside to cool down.

4.    Heat the remaining olive oil in a saucepan and fry the bacon in it for minutes on each side, until it turns quite crisp. Transfer to a piece of kitchen paper to cool. Tear the bacon into large pieces and add to the lentils, then add the spinach and stir well. Taste and see if the salad needs any more oil, salt or pepper.

5.    Transfer to serving plates and dot with broken chunks of Gorgonzola.

Braised sea bass with black olive vinaigrette - latimes.com

Braised sea bass with black olive vinaigrette

Total time: 30 minutes

Servings: 4

Black olive vinaigrette

1 tablespoon minced black olives

3 tablespoons black olive juice

1/4 cup Champagne vinegar

1/2 cup extra virgin olive oil

1/2 cup grape seed oil

Kosher salt and freshly ground black pepper

In a medium bowl, combine the minced black olives, olive juice and vinegar. Whisk in the olive oil and grape seed oil in a slow, gentle stream. Season to taste with salt and pepper.

Braised sea bass and assembly

1 pound sea bass fillet (skin on)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

About 1 cup black olive vinaigrette

1 to 2 tablespoons chopped fresh flat-leaf parsley

1. Wash and dry the sea bass fillet thoroughly with paper towels, then cut crosswise into 4 equal pieces. Season the fish with a liberal pinch each of salt and pepper.

2. In a medium skillet, heat the oil over medium heat until hot. Add the fish, skin side down, and cook until the skin crisps, about 3 minutes. Remove the fish to a clean plate, skin side up. Wipe out the skillet, and let it cool.

3. Add enough vinaigrette to cover the bottom of the skillet. Add the fish, skin side up (it should be surrounded by, not covered by, the vinaigrette). Bring the vinaigrette to a simmer over medium heat and cook, basting the fish frequently, until it flakes easily, about 3 minutes.

4. Remove the fish to a plate, sprinkle with parsley and serve.

Each serving: 268 calories; 22 grams protein; 1 gram carbohydrate; 0 fiber; 19 grams fat; 3 grams saturated fat; 49 mg cholesterol; 0 sugar; 91 mg sodium.