When it comes to seafood, the Chilean seabass is certainly one of the most luscious and flavorful varieties of fish out there. The combination of seafood and meat is also a unique culinary experience itself. The blend of the delicate, flaky texture of the seabass with the savory taste of applewood bacon is a treat like no other. One of the best ways to enjoy this sensational blend is through the applewood bacon wrapped Chilean seabass on lentils du puy recipe. This dish is easy to make, yet it promises an unforgettable flavor that will leave anyone who tastes it wanting more.
The Basics of the Recipe
The applewood bacon wrapped Chilean seabass on lentils du puy recipe comprises of a handful of key components - the Chilean seabass, applewood bacon, lentils du puy, and a few essential spices, including black pepper and thyme. Preparing the dish begins by curing and smoking the bacon with applewood chips to capture its flavor.
Curing the Bacon
When it comes to seasoning the bacon, different chefs use different methods, but the most common is to add a mixture of salt, sugar, and pink salt to the bacon. The bacon is then placed in the refrigerator for a minimum of three days, allowing the flavors to penetrate the meat fully.
Smoking the Bacon
After curing, smoking the bacon follows as it imparts a classic flavor to the meat. Most chefs use a smoking rack to place the bacon across, which then goes into a smoker for a period of time. Applewood is the preferred smoking wood of choice for this recipe as it adds a unique sweetness to the bacon.
Preparing the Lentils du Puy
This recipe features lentils du puy, a type of green lentil hailing from - you guessed it - Puy, France. These lentils are renowned for their unique flavor, which complements the dish's taste profile perfectly. Cooking these lentils is a straightforward process, often taking less than half an hour. Chefs typically place them in a pot of simmering water, along with thyme, garlic, and bay leaves.
Combining the Components
Once all the components are ready, it's time to wrap the applewood bacon around the Chilean seabass. Chefs typically cut a few slices of bacon per portion, gently cooking them in a pan until they're slightly crispy, then wrapping them around the seabass. The fish is then seared in the pan until it develops a beautiful golden crisp on the outside.
Serving the Dish
Plating up is easy. Chefs usually place the cooked lentils in a small bed on the plate, gently placing the applewood bacon-wrapped seabass on top before garnishing with greens and herbs.
Conclusion
The applewood bacon wrapped Chilean seabass on lentils du puy recipe is a hearty, rich meal that looks and tastes like fine dining but is simple enough to prepare at home. For those desiring a luxurious and flavorful experience, this recipe is a must-try.
Valuable Tips for Making Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy Recipes
1. Choosing the Right Chilean Seabass
When making applewood bacon wrapped Chilean seabass on Lentils du Puy recipes, it is essential to choose the right fish. Ensure that you buy fresh and high-quality Chilean seabass that has no odor or discoloration. Also, look for a fish with firm and glossy flesh, which indicates its freshness.
Tip:
To avoid buying an already frozen fish, ask the fishmonger if they have fresh (not previously frozen) fish, and when the last time the fish were caught.
2. Preparing the Chilean Seabass and Bacon
Before wrapping the Chilean seabass with applewood bacon, you need to ensure that both the fish and bacon are appropriately prepared. Start by removing the Chilean seabass from the fridge and rinse it under running water to remove any scales or excess debris. Next, pat dry the fish with paper towels and season it with salt and pepper to taste.
When it comes to the bacon, choose high-quality applewood bacon that is not too thick or too thin. Cut the bacon into thin slices and wrap them around the Chilean seabass fillet, ensuring that you cover all sides.
Tip:
To prevent the bacon from falling off the Chilean seabass while cooking, use a toothpick or skewer to hold the bacon in place.
3. Cooking the Lentils du Puy
Lentils du Puy is a classic French dish that goes well with applewood bacon wrapped Chilean seabass. Start by soaking the lentils in cold water for an hour and rinsing them under running water.
Next, heat olive oil in a pot over medium heat, then add some chopped onion, garlic, and carrots, and sauté for 2-3 minutes. Add the lentils and stir for a minute before adding chicken stock, bay leaves, and fresh thyme.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the lentils are tender.
Tip:
To enhance the flavor of the Lentils du Puy, you can add some chopped smoked bacon, diced tomatoes, or mushrooms.
4. Frying the Applewood Bacon Wrapped Chilean Seabass
Now that both the Chilean seabass and Lentils du Puy are ready, it's time to fry the fish. Preheat your oven to 400°F and heat some olive oil in a pan over medium heat. Once ready, add the applewood bacon-wrapped Chilean seabass fillet and fry for 3-4 minutes per side or until the bacon is crispy and the fish is cooked.
Transfer the Chilean seabass fillet to a baking sheet and bake in the preheated oven for five minutes or until the fish is fully cooked and tender.
Tip:
To avoid overcrowding the pan, fry the Chilean seabass fillet in two batches, ensuring that you clean the pan between the batches.
5. Plating the Dish
Now that both the Lentils du Puy and the Chilean seabass fillet are ready, it's time to plate the dish. Place some lentils on the plate, followed by the applewood bacon-wrapped Chilean seabass fillet on top.
Garnish the dish with some freshly chopped parsley, lemon wedges, and black pepper to taste.
Tip:
If you want to add some color to the dish, you can also add some sautéed greens, such as asparagus or spinach.
Conclusion
Applewood bacon wrapped Chilean seabass on Lentils du Puy recipes are an excellent dish for entertaining guests or for a special occasion like Valentine's day or anniversary. Follow these valuable tips, and you will be sure to prepare a delicious and impressive dish that will delight your guests. Remember to choose high-quality ingredients, cook the Chilean seabass fillet and Lentils du Puy separately, and plate the dish beautifully.
