a fish, a bag and all that Paris glitter: crispy, shiny loup de mer with Umbrian lentils

July 21st, 2011

sequin fish handbag from Paris by Chef Morgan

a fish, a bag and all that Paris glitter:
crispy, shiny loup de mer with Umbrian lentils

Los Angeles children are very en vogue. For the last few months teens, tweens and even the little ones younger have clamored for “a feather” in their hair and for shirts with sequined patches and logos. At the same time on the old continent, Paris nightlife is all about burlesque and la tendance in fashion is feathers and sequins. It is Moulin Rouge with the sleekness of the 21st century. With the exception of a fashion model’s diet, there is often a connection between fashion and food. In Paris I found a fish handbag  made of sequins, representing the fish’s scales. As I look at the purse I see no reason why that Parisian fashion glitter and glamour cannot be on our dinner plates as well. It can. So inspired by this sequin fish purse, shiny loup de mer on a bed of Umbrian lentils is this week’s simple pleasure. 

 

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crispy and shiny loup de mer with Umbrian lentils

July 21st, 2011

crispy and shiny loup de mer with Umbrian lentils by Chef Morgan

crispy and shiny loup de mer with Umbrian lentils

stats
serves 4-6 

what you need:

fish

4 fillet of loup de mer (or rouget), skin and scales on
kosher salt, as needed
freshly ground pepper, as needed
olive oil, as needed

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