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Chilean Sea Bass with Mascarpone-Onion Jam

3 Tbsp. butter, unsalted
3 cups diced onions
2 Tbsp. garlic, thinly sliced
2 Tbsp. fresh rosemary, chopped (optional)
¼ cup honey
¼ cup mascarpone

3 cups french lentils, picked, washed
3 quarts water
2 small red onions, with 2 cloves embedded in each
3 medium carrots
3 stalks celery

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