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The December Destination Dish: Seared Sea Bass Recipe

Each month, the Destination Hotels & Resorts culinary teams - including our phenomenal Wild Dunes Resort chefscreate a "dish" featuring a unique ingredient. This month's recipes include a Seared Sea Bass with Red Lentil Puree, Black Lentil & Butternut Squash, Crispy Brown Lentils and Basil & Bacon Pesto. The theme this month...Lentils! Enjoy!

Seared Sea Bass
Red Lentil Puree
Black Lentil & Butternut Squash Salad
Crispy Brown Lentils
Basil & Bacon Pesto

6 oz Sea Bass / Wreck Fish

Red Lentil Puree

2 cups Red Lentil, dry
1 tbsp Canola Oil
1 ea Onion, rough chop
1 Carrot, rough chop
3 stalks Carrot, rough chop
3 Garlic Cloves
2 tbsp Tomato Paste
1 tsp Yellow Curry Powder
1 tbsp Coriander, ground
1 tsp Cayenne Powder
1 tsp Cumin, ground
1 tsp Tabasco
3 tbsp Sour Cream
2 tbsp S&P
4 cups Water

Method of preparation:
In sauce pan, melt butter over medium heat; add vegetables.
Cook until softened, place all ingredients but lentils in pot; bring to boil.
Reduce to simmer and cook for 20-30 minutes; taste for seasoning.
Add lentils and simmer for 10-12 min or until soft & liquid is dissolved.
Puree in blender until smooth in consistency.
Fold in sour cream & season with s&p

Black Lentil & Butternut Squash Salad

Ingredients for Lentils:
2 cups Black Lentils, dry
2 tbsp Butter
1 Onion, brunoise
1 Carrot, brunoise
2 stalks Celery, brunoise
2 Garlic Cloves, minced
1 tbsp Coriander
7-8 c Water
3 Bay Leaves

Method of preparation for Lentils:
Melt butter in sauce pan on medium; add vegetables, s&p and coriander until al dente, let cool.
Bring water with salt & bay leaves to a boil; add black lentils.
Cook for 10-15 minutes or until al dente, not over cooked.
Strain and rinse with cold water.
Mix with vegetable mixture.

Ingredients for Fermented Butternut Squash:
3 Butternut Squash, peeled & julienne
2 Garlic Cloves
½ tbsp. Crushed Red Pepper Flakes
3 sprig Thyme
1 tbsp Rosemary
3 Juniper Berries
2 tbsp Kosher Salt
1 cup Water

Method of preparation for Fermented Butternut Squash:
Sterilize 2, 8 Quart plastic containers.
In blender, add water, garlic, red pepper flakes & thyme; blend.
Fold mixture with butternut squash & salt.
Place in container; place other container on top with heavy weight making sure water is covering the ingredients by at least 1 inch
Check daily for mold created on top of liquid, adding more water if necessary.
Let stand 5+ days at room temperature (70-75 degrees).

Mix together cooked lentils and squash.
Add 1-2 tbsp Honey to taste, if needed.

Crispy Brown Lentils

½ c Brown Lentils
2 cups Water
TT Cayenne Powder
2 cups Canola Oil

Method of preparation:
Bring water to boil, add lentils and cook until al dente; cool & dry.
Over medium/medium-high heat bring oil to 350 degrees.
Carefully place lentils in oil until crispy.
Remove from oil and toss with s&p & cayenne; place on towel to drain excess oil.

Bacon & Basil Pesto

3 bunch Basil, fresh & stems removed
1 bunch Broccolini, rough chop, blanched
1 Garlic Clove
2 tbsp Feta or Asiago Cheese
6 strips Applewood Smoked Bacon, rough chopped
3 tbsp Extra Virgin Olive Oil
2 tbsp Marcona Almonds
1 tsp s&p

Method of preparation:
Place all ingredients except the oil in food processor.
Pulse until finely chopped.
While running, drizzle oil.
Add more oil if necessary; season to taste.

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