Applewood Bacon Wrapped Chilean Seabass On Lentils Du Puy Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
1528
FAT
240%
CHOL
181%
SOD
33%

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Ingredients for 1 serving

Butcher's twine

4 sprigs parsley, leaves removed, cleaned and chopped

1 bouquet garni sachet, recipe follows

5 ounces French lentils (ideally Puy lentils)

Cheesecloth

1-ounce thyme

2 sprigs sage, leaves removed

1/2-ounce celery, finely chopped

2 ounces stiffly beaten whipped heavy cream

1/2-ounce onion, finely chopped

3 ounces smoked bacon, preferably Applewood

1-ounce butter

1-ounce parsley

1/2-ounce carrot, finely chopped

1 tablespoon olive oil

Vegetable broth, to cover

1/4-ounce black peppercorns

1-ounce tomato concasse

4 to 5 leaves sage, for garnish

1 (7-ounce) Chilean Sea bass fillet

2 bay leaves

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