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Correo Electrónico
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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lb bacon, diced
- 4 x cloves garlic, chopped
- 2 x yellow onions, diced
- 3 x carrots, peeled, diced
- 3 x ribs celery, diced
- 1 Tbsp. fresh thyme, minced
- 1 lb lentils Kosher salt, to taste Fresh cracked black pepper, to taste
- 1 c. red wine
- 1 x -2 qts chicken stock or possibly vegetable stock
- 1 x red bell pepper, diced
- 1 x yellow pepper, diced
- 1 x poblano chile (optional)
- 3 Tbsp. fresh parsley, minced fine
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil Kosher salt and freshly cracked pepper
- 2 lb sturgeon fillet, cut into 4 pcs
Direcciones
- To prepare lentils: Heat extra virgin olive oil in a heavy-bottomed pot over medium heat.
- Add in bacon and cook till crisp. Pour off three quarters of bacon fat but leave remainder in pot. Add in garlic, onion, carrot, celery and thyme. Stir occasionally, allowing vegetables to sweat out their juices. Add in lentils and stir, coating lentils with pan juices. Season with salt and pepper. Add in wine and allow liquid to come to a simmer. Add in chicken or possibly vegetable stock just to cover lentils, plus 2 c.. Reduce heat and allow lentils to come to a simmer. Remove from heat when lentils are just tender, 30-40 min. Mix in peppers, chile, parsley and vinegar. Taste, adjust seasoning. Chill lentils till ready to serve or possibly place in dish warm.
- To cook sturgeon: Lightly coat surface of fish with extra virgin olive oil and season with salt and pepper. Place on a warm grill, quarter turning the fish every 2 min to ensure even caramelization. Flip fish after 4-6 min and continue to cook till cooked through, 8-12 min.
- Divide fish and warmed lentils among four plates. Serve with pinot noir.
