- 4 - 5 oz sea bass fillets
- 250 mL (1 cup) maple miso glaze
- 280 g (1 1/4 cups) lentil salad
- 30 g (1 oz) pea shoot salad
Orange maple miso glaze
- 125 mL (½ cup) white miso
- 125 mL (½ cup) maple butter
- 30 mL (2 tbsp) orange juice reduction*
- 15 mL (1 tbsp) Dijon mustard
- 60 mL (2 oz) sake
*orange juice reduction: 300 mL (1 1/4 cups) orange juice reduced to 60 mL (1/4 cup)
Lentil salad
- 250 mL (1 cup) cooked lentils
- 15 mL (1 tbsp) each of finely diced blanched carrot, zucchini, yellow squash and shallots
- 30 mL (2 tbsp) chopped fresh mint
- 15 mL (1 tbsp) balsamic vinegar
- 30 mL (2 tbsp) truffle oil
