Black Cod with Citrus Demi

Serves 4

Ingredients (fish):
4 ea. - 6 ounce fresh black cod fillet
4 ea. - Serrano ham (Prosciutto), thinly sliced
1/2 cup - Fresh picked celery leaves
1 ½  oz. - Olive oil
1 Tblsp. - Butter
Salt & Pepper to taste
Heat a sauté pan, and add oil. Season the cod with salt and pepper, then sear on high heat on one side until golden brown, turn, add 1 tablespoon of  butter and finish in a 375 degree oven until cooked through.

Ingredients (lentils):
1 ½ cup -  Spanish lentils
2 - Bacon strips, raw and diced
¼ cup - Carrot, diced small
¼ cup - White onion, diced small
2 cups - Chicken stock
Salt & Pepper to taste
In a small saucepan render the bacon, and then add all other ingredients. Bring to a boil, and then reduce the heat to low. Simmer for 20 minutes or until lentils are tender and add seasoning to your preference.

Ingredients (citrus demi):
2 cups - Veal stock
2 cups - Orange juice
1 ea. - Fresh oranges, quartered
In a large saucepan sauté the quartered orange until they start to brown. Add the veal stock and the orange juice. Bring to a boil, and then reduce the heat to a simmer for about 20 minutes until desired consistency is achieved.

Assembly:
Present the Black Cod with lemon oil tossed celery leaves, sautéed haricot vert and Serrano ham. Add lentils and citrus zest to the plate. Finish with a drizzle of citrus demi around the plate. Enjoy!