{"id":2962,"date":"2011-07-21T18:03:50","date_gmt":"2011-07-22T02:03:50","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2962"},"modified":"2012-05-19T17:28:42","modified_gmt":"2012-05-20T00:28:42","slug":"crispy-and-shiny-loup-de-mer-with-umbrian-lentils","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/crispy-and-shiny-loup-de-mer-with-umbrian-lentils","title":{"rendered":"crispy and shiny loup de mer with Umbrian lentils"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2966\" title=\"crispy and shiny loup de mer with Umbrian lentils\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/shiny3-350x262.jpg\" alt=\"crispy and shiny loup de mer with Umbrian lentils by Chef Morgan\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/shiny3-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/shiny3-580x435.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\">crispy and shiny loup de mer with Umbrian lentils<\/span><\/strong><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">stats<br \/>\n<\/span><\/span><span class=\"Apple-style-span\" style=\"color: #999999;\">serves 4-6&nbsp;<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">what you need:<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #808080; text-decoration: underline;\">fish<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">4 fillet of loup de mer (or rouget), skin and scales on<\/span><br \/>\n<span style=\"color: #999999;\">kosher salt, as needed<\/span><br \/>\n<span style=\"color: #999999;\">freshly ground pepper, as needed<\/span><br \/>\n<span style=\"color: #999999;\">olive oil, as needed<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><!--more-->lentils<\/span><\/p>\n<p><span style=\"color: #999999;\">1 ounce lardon, small diced<\/span><br \/>\n<span style=\"color: #999999;\">1 garlic clive, minced<\/span><br \/>\n<span style=\"color: #999999;\">2 teaspoons minced shallots<\/span><br \/>\n<span style=\"color: #999999;\">1\/4 cup small diced carrots<\/span><br \/>\n<span style=\"color: #999999;\">1\/4 cup small diced onions<\/span><br \/>\n<span style=\"color: #999999;\">1\/4 cup dry white white<\/span><br \/>\n<span style=\"color: #999999;\">bouquet garni (1 bay leaf with fresh Italian parsley)<\/span><br \/>\n<span style=\"color: #999999;\">1\/2 cup Umbrian lentils<\/span><br \/>\n<span style=\"color: #999999;\">1\/4 cup warm fish or seafood stock<\/span><br \/>\n<span style=\"color: #999999;\">1\/2 cup warm (or more as needed)<\/span><br \/>\n<span style=\"color: #999999;\">1\/2 teaspoon kosher salt (and to taste<\/span>)<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">lentils<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">Render Lardon<\/span>.&nbsp; <span style=\"color: #999999;\">In a saucepan over high heat, add lardons and render fat.&nbsp; Once lardon is cooked (but not crispy), remove&nbsp; lardons and place on a paper towel. Pour off excess fat and dispose. Return pan to stove.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Sweat Mirepoix And Pearl Lentils.<\/span>&nbsp; Add a little olive oil to coat the bottom of the pan.&nbsp; Add garlic.&nbsp; Once fragrant, add shallots.&nbsp; Once shallots are translucent, add onions and carrots.&nbsp; When onions and carrots are tender, add lentils and lardons. Toss to coat in olive oil.&nbsp; Add salt<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Deglaze.<\/span>&nbsp; Add white wine and reduce au sec (until wine is cooked out). &nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Flavoring<\/span>.&nbsp; Add bouquet garni, warm fish stock, and water to the lentils.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Simmer<\/span>.&nbsp; Once a boil begins, reduce to a simmer.&nbsp; Simmer until lentils are <em>just<\/em> cooked but still hold their shape.&nbsp; Add more water if necessary.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Seasoning<\/span>. &nbsp; Salt and pepper to taste.&nbsp; Remove and discard bouquet garni. Drain any excess stock\/water. Cover the pan with a lid to keep warm. The lentils can be made in advance.<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">fish<\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare Fish.<\/span> Season fish fillets with salt and pepper<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Fish<\/span>. Place a saut\u00e9 pan or skillet over a medium-high flame.&nbsp; When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add the fillets by placing them skin side down in the pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Reduce Heat<\/span>.&nbsp; Immediately reduce the heat to medium flame.&nbsp; Cook fish until the skin is crispy and browned and no longer sticks to the pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Finish Cooking<\/span>.&nbsp; Carefully flip the fish fillets onto the other side. Remove the pan from heat and turn off flame. Place the fish and the pan in an oven preset to 350 degrees Fahrenheit. The fish is done when it is opaque.&nbsp; Do not overcook it&#8230;it will only be in the oven for a few minutes (you also can let the residual heat in the pan finish cooking the fish if the fillets are thinner or you are worried you will forget it in the oven ).&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve<\/span>. Serve fish immediately while hot with the skin\/scale side up. Drizzle a little oil olive over the fish<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2973\" title=\"fish and Umbrian lentils\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/fish-and-pan1-350x262.jpg\" alt=\"fish and Umbrian lentils by Chef Morgan\" width=\"280\" height=\"210\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/fish-and-pan1-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/fish-and-pan1-580x435.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><br \/>\n<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>crispy and shiny loup de mer with Umbrian lentils stats serves 4-6&nbsp; 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<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[983,538,227,548,536,1439,988,1441,537],"class_list":["post-2962","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-fish","tag-fish-scales-on","tag-french-cooking-recipes","tag-lardon","tag-loup-de-mer","tag-paris","tag-scales","tag-simple-pleasures","tag-umbrian-lentis"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2962"}],"version-history":[{"count":13,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2962\/revisions"}],"predecessor-version":[{"id":7550,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2962\/revisions\/7550"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}