This recipe calls for Puy Lentils, a small, slate-green lentil considered the best in the world. True “Le Puy” lentils have a protected status and originate from the Auvergne region in central France. They have a unique, peppery flavour and hold their shape well through the cooking process.
By pairing with the ratatouille, you’ll have a dish that is perfect as a light but filling dinner or indulgent lunch. The salsa verde will marry the flavours of the prawns, sea bass and ratatouille to leave your palate bursting with fantastic flavours. Make sure not to overcook the prawns. Let the colour change from grey to pink guide you. If you grill them for too long, they will be tough rather than succulent.
The Fountain is at 131 Dundee Street, Edinburgh.
See: www.fountainbar.co.uk
Serves 3
Ingredients
For the sea bass:
6 king prawns, cleaned and halved
3 sea bass fillets, trimmed and halved, skin scored
1 bay leaf
180g puy lentils
For the ratatouille:
1 courgette, diced
1 aubergine, diced
1 red onion, diced
3 mixed peppers, diced
1 handful olives
1 tin chopped tomatoes
For the salsa verde:
2 cloves garlic, crushed
2 big handfuls fresh parsley
1 bunch basil
1 handful mint
1 small handful capers
1 small handful gherkins
6 anchovy fillets
1 tbsp Dijon mustard
3 tsp red wine vinegar
3 tsp olive oil
Method:
1 To make the ratatouille, add all the ingredients to a pan and cook until the vegetables have softened. Add the chopped tomatoes and cook for 5 minutes, then add the olives. Cook for a further 5 mins and leave to cool.
2 Cook the puy lentils in boiling water with salt, pepper and a bay leaf until al dente. Drain the lentils and set aside.
3 Pan fry the sea bass, skin side down, in a frying pan with a little olive oil, gently pressing the fish down while cooking. Grill the prawns until just cooked.
4 To make the salsa verde, add all the ingredients to a blender and blitz until smooth.
5 Add the cooked lentils to the ratatouille and slowly heat to serving temperature, stirring constantly. Spoon into a bowl and place the sea bass and prawns on top. Spoon a little salsa verde over the top and serve.
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