Lentils and bacon are a match made in heaven - here they combine
in a warm dressing served over a simple roast trout. A crisp slaw
adds crunch and freshness, although a creamy mash would work
200 gm green lentils1 side ocean trout, skinless, pin-bones removed½ tsp fennel seeds½ tsp white peppercornsFinely grated rind of 1 lemon, juice of ½ 140 ml olive oil2 golden shallots, diced1 garlic clove, finely chopped70 gm streaky bacon, cut into lardons2 tbsp red wine vinegar, or to tasteCoarsely chopped flat-leaf parsley, to serve. Brussels sprout and fennel slaw200 gm Brussels sprouts, thinly shaved on a mandolin1 small fennel bulb, thinly shaved on a mandolin, fronds reserved to serve50 ml extra-virgin olive oilJuice of 1 lemon, or to taste
Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.
Meanwhile, dry-roast fennel seeds until fragrant (30 seconds; see cook's notes). Cool slightly, then pound with a mortar and pestle with peppercorns, add rind and set aside. Place trout on a baking tray lined with baking paper, drizzle with 1½ tbsp olive oil and scatter with fennel seed mixture. Season to taste with sea salt and roast until cooked medium-rare (10-15 minutes).
Meanwhile, heat remaining olive oil in a saucepan over medium-high heat, add shallot and garlic and sauté until tender (3-4 minutes). Add bacon and sauté until beginning to crisp, then stir in vinegar, lemon juice and lentils, season to taste, and keep warm.
For slaw, toss ingredients in a bowl to combine and season to taste.
Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.