Striped Seabass is a wonderful complement to Terlato Vineyards Pinot Noir from Russian River Valley.
- 12 5-6 oz. portions of Stripped Seabass, skin on and scored
- 3 tablespoons whole butter
- Salt and Pepper
- 6 medium red beets
- 6 medium golden beets
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1/2 lb. red onions, small dice
- 1/2 lb. Spanish onions, small dice
- 3/4 lb. carrots, small dice
- 1 lb. celery, small dice
- 1 1/2 lb. French Green lentils
- 6 slices applewood smoked bacon, cut into matchsticks
- 2 quarts Chix broth
- 3 tablespoons unsalted butter
- 4 leaves of sage
- 1/2 cup dry red wine
- Vegetable oil for frying sage
- Olive oil
For the fish:
Season fish on both sides with salt and pepper. In a large saute pan, melt the butter until foamy and slightly brown. Place fish in pan skin side first and cook over medium high heat for 5-6 min. Flip fish, making sure skin remains intact. Finish cooking for 4-5 min. and save.
For the beets:
Coat beets with vegetable oil and roast in a 350-degree oven for approximately 60-70 minutes. When beets are cooked (will feel like a ripe avocado), remove from oven and let cool. Peel beets and cut into 12 pieces each. Reheat in oven with olive oil and salt. Save.
For the French Lentils with Bacon:
Cook bacon over low heat until crisp, remove from fat and set aside.
Saute onions, celery and carrots in bacon fat with olive oil, until onions are translucent.
Add French lentils and coat with vegetable mixture.
Add wine and cook down to dry.
Add chix stock and simmer until lentils are soft but still firm, season with salt and pepper.
Mix lentil mixture with crisp bacon and serve.
Assemble by placing lentils with bacon on plate, followed by the fish and garnish with roasted beets.