Hot lentils, cold trout

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Thane Prince

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Recipe by Thane Prince

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1. 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.
2. 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.
3. 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.

474 kcalories, protein 29g, carbohydrate 33g, fat 26 g, saturated fat 5g, fibre 6g, salt 1.86 g

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• DomesticLou

  10 April 2008

  DomesticLou rated and commented on this recipe

  

  I will be making this again as my husband loved it. But I'll follow the recipe properly next time! I couldn't get smoked trout so got un-smoked & whilst I think I prefer the idea of hot fish with hot lentils, the blandness of the lentils need the smokiness of the fish, I found I had to add an awful lot of seasoning. But it was very tasty - incidentally I used pancetta instead of streaky bacon lardons.

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Ingredients

• 225g green lentils
• 1 small dried red chilli
• 1 bay leaf , torn
• 1 medium carrot , cut into tiny dice
• 100g smoked streaky bacon lardons
• 1 garlic clove , crushed
• 1 medium red onion , finely chopped
• 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
• 3-4 tbsp roughly chopped flatleaf parsley

FOR THE DRESSING

• 6 tbsp good olive oil
• 2 tbsp balsamic vinegar

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Ingredients

• 225g green lentils
• 1 small dried red chilli
• 1 bay leaf , torn
• 1 medium carrot , cut into tiny dice
• 100g smoked streaky bacon lardons
• 1 garlic clove , crushed
• 1 medium red onion , finely chopped
• 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
• 3-4 tbsp roughly chopped flatleaf parsley

FOR THE DRESSING

• 6 tbsp good olive oil
• 2 tbsp balsamic vinegar

474 kcalories, protein 29g, carbohydrate 33g, fat 26 g, saturated fat 5g, fibre 6g, salt 1.86 g

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