Pan-Seared Sea Bass with Lentil, Leek, and Mushroom Fricassee
Ingredients
- 3 tbsp olive oil
- 4 leeks, washed well and sliced
- 4 cups chestnut mushrooms
- 2 cloves garlic, grated
- 1 tsp thyme leaves
- 1 cup vegetable stock
- 1/2 cup creme fraiche
- 1 1/2 tsp Dijon mustard
- 2 pouches of Puy lentils (e.g., @merchantgourmet)
- 4 handfuls of spinach (optional)
- Salt and pepper
Preparation
In a large pan, heat olive oil over medium heat. Cook the leeks in the olive oil for about seven minutes until softened.
Add the mushrooms to the pan and continue cooking for an additional ten minutes.
Stir in the grated garlic and thyme, and cook for another minute.
Pour in the vegetable stock, creme fraiche, and Dijon mustard. Mix well and cook on low heat for five minutes.
Add the pouches of Puy lentils to the pan, stir through, and cook for a few more minutes.
If desired, add the spinach to the fricassee and mix until it just wilts.
Season the fricassee with salt and pepper to taste.