Hot Lentils Cold Trout Recipes

HOT LENTILS, COLD TROUT

Steps:

• Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
• Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
• Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS

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.

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

LIGHT LENTIL SOUP WITH SMOKED TROUT

Steps:

• Combine the lentils, onion, garlic, bouquet garni, water, and salt to taste in a soup pot or a large saucepan and bring to a boil. Reduce the heat, cover and simmer 45 minutes, or until the lentils are tender. Add pepper, taste and adjust salt. Remove the onion halves and bouquet garni and discard. Stir in the parsley.
• Divide the smoked trout among 4 bowls. Ladle in the soup and serve.

TROUT WITH LENTILS

Steps:

• Heat oil in a medium pan over medium-high heat.
• Add leeks, carrots, and garlic; saute for 2 minutes.
• Stir in lentils, water, and broth; bring to a boil.
• Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
• Remove from heat.
• Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
• Preheat broiler.
• Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
• Broil for 5 minutes or until fish flakes easily with a fork.
• Break fish into chunks and add to lentil mixture.
• Toss gently to combine.

HOT OR COLD LENTILS IN LEMON JUICE

Steps:

• Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water.
• Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.)
• Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley.
• Serve hot or cold.
• This is one of those dishes where I would enjoy a beer or even an icy-cold glass of Greek retsina.

ROASTED TROUT WITH LENTILS AND VERJUS

Steps:

• For lentils:
• Heat oil in a large saucepan over medium-high heat. Add carrot, celery, onion, and garlic and cook, stirring often, until softened, 5-8 minutes. Mix in lentils and add broth to cover by 1". Bring to a boil; reduce heat, cover, and simmer, adding more broth as needed to keep lentils covered, until lentils are tender, 20-30 minutes. Mix in vinegar; season with salt and pepper. Cover and set aside; keep warm.
• DO AHEAD: Lentils can be cooked 1 day ahead. Let cool; cover and chill.
• For verjus beurre blanc:
• Bring shallot, garlic, star anise, bay leaf, peppercorns, verjus, and wine to a boil in a medium saucepan and cook until reduced to 1/4 cup, 15-20 minutes. Strain through a fine-mesh sieve into a small saucepan; discard solids.
• Place saucepan over low heat and gradually whisk in butter, until butter is melted and sauce is emulsified. Whisk in tarragon and lemon juice; season with salt and pepper. Cover and set aside; keep warm.
• For trout and assembly:
• Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper. Place fish, skin side down, in pan and cook, undisturbed, until skin is crisp and releases from pan, about 4 minutes. Turn fish, add butter to pan, and cook, tilting pan and spooning butter over fish, until opaque throughout, about 2 minutes longer.
• Stir parsley into verjus beurre blanc just before serving. Serve fish with lentils and sauce.

LENTILS WITH SMOKED TROUT RILLETES

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne. Bring to a gentle boil over medium-high heat. Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture. They should not be mushy but they shouldn't be crunchy either. Taste and adjust salt. Add pepper. Using tongs, remove and discard onion and bay leaf.
• While lentils are simmering make rillettes. In a medium bowl, break up trout with your fingers or with a fork. In a small bowl, mix together olive oil and butter until well amalgamated. Mash trout with a fork, then work in olive oil and butter, and yogurt. Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture. Work in lemon juice and stir in minced chives and pepper. Refrigerate if not using right away. Remove from refrigerator 30 minutes before serving.
• Spoon warm lentils onto plates or wide bowls. To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture. With another soup spoon, round the top of the mound, then ease off on top of the lentils. Repeat with another spoonful and serve.

COLD LENTIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
• Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
• Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
• Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.