Grilled Sea Trout Prosciutto Samphire Lentils Recipes
GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS
Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes
Provided by Barney Desmazery
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
- While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.
Nutrition Facts : Calories 561 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 10 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium
WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS
Served at lunch, dinner or late-night, this well-rounded salad has been a favorite since the day we opened.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
- Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
- Heat the lentils over a low flame and keep warm.
- Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
- Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
- In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
- Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
- Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.
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