For 2 persons

100 g of green lentils from Puy
½ onion
15 cl of dry white wine
2 sachets of Ariaké shellfish broth
Olive oil
Salt
Pepper
10 dried tomato petals
2 fillets of sea bream
2 slices of country ham

Preheat the oven to 200°.
Peel the onion and chop it finely. Cut the tomato confit into strips.
Prepare the shellfish broth in a saucepan by bringing 1 liter of water to a boil, then infuse the 2 sachets for 8 minutes over low heat, stirring from time to time.
In a saucepan, sweat the onion with a little olive oil and salt. Add the green lentils from Le Puy and pearl them, then pour in the white wine and reduce completely.
Add the broth gradually. To cook the risotto, allow 20 to 30 minutes until the lentils are cooked. Adjust the seasoning. Stir in the tomato strips.
Remove the bones from the sea bream fillets and keep the skin. Add salt and pepper to the flesh.
Place a slice of raw ham on top. Roll and hold together with a wooden pick.
Place the rolled fillets on an ovenproof tray with a little olive oil and bake at 200 °C for 7 to 8 minutes.

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