Trout With Lentils Bacon And Walnut Vinaigrette Recipes

TROUT WITH LENTILS, BACON AND WALNUT VINAIGRETTE

Steps:

• 1. Cook lentils: Fill a small, lidded pot with salted water and bring to a boil over medium-high heat. Add lentils and simmer, uncovered, until tender, about 15 minutes. Drain lentils and return to pot. Cover pot with lid to keep warm and set aside. 2. Meanwhile, make walnut vinaigrette: In a small bowl, whisk together walnut oil, vinegar and shallots. Season with salt and pepper to taste. If too tart, add a pinch sugar. Set aside at room temperature to allow flavors to meld. 3. Cook bacon: In a medium sauté pan over medium heat, cook bacon until tender and golden on all sides, about 4 minutes. Remove bacon from pan and set aside. 4. Cook trout: Divide olive oil between 2 medium pans over medium-high heat. Salt skin sides of trout. Once oil is hot, lay 1 fillet, skin-side down, into each pan. Once skin is crisp and brown, after 3-4 minutes, flip trout and cook until just cooked through, about 1 minute more. 5. Stir crème fraîche and herbs into warm lentils. Season with salt to taste. 6. To serve: Spread seasoned lentils across a large platter. Nestle trout, skin-side up, into lentils and spoon shallots from vinaigrette overtop. Scatter bacon and drizzle remaining vinaigrette over entire dish.

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.

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.

TROUT ROASTED WITH SAGE, WALNUTS AND BACON

Steps:

• preheat the oven to 450.
• in a medium skillet, fry the bacon until it is cooked through and very lightly browned, ~5 min. remove the bacon and set aside. pour out the excess bacon grease and return the skillet to the stove.
• add the shallot and walnuts, toasting and shaking the pan, until the walnuts are lightly browned, 3-4 min. remove the pan from the heat and stir in the bacon and sage leaves.
• season the fish inside and out with salt and pepper. brush the skin lightly with vegetable oil. divide the bacon mixture between the 4 trout, stuffing it in the cavity of each fish. place the fish in a large roasting pan fitted with a rack. roast until the fish is just cooked through, ~15 min.
• transfer to plates and serve with lemon and garnished with the watercress.

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.

BROOK TROUT ROASTED WITH SAGE, WALNUTS AND BACON

Steps:

• Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
• Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.