Ingredients
- 1/4 teaspoon fine salt
- 2 black bass fillets about 6 to 8 ounces
- 1 cup fish stock
- 1 teaspoon saffron threads
- 1/2 cup cooked lentils
- 5 baby artichoke hearts cooked and cut in half
- 1/4 cup cooked sweet corn kernels
- 10 red pearl onions, roasted and peeled
- 1 tablespoon finely diced red pepper
- 1 tablespoon finely diced yellow pepper
- 2 large sprigs fresh pea shoots
Directions
Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots
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