Roast trout with warm green lentil and bacon dressing


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 equally well. 

You'll need

200 gm green lentils 1 side ocean trout, skinless, pin-bones removed ½ tsp fennel seeds ½ tsp white peppercorns Finely grated rind of 1 lemon, juice of ½ 140 ml olive oil 2 golden shallots, diced 1 garlic clove, finely chopped 70 gm streaky bacon, cut into lardons 2 tbsp red wine vinegar, or to taste Coarsely chopped flat-leaf parsley, to serve.   Brussels sprout and fennel slaw 200 gm Brussels sprouts, thinly shaved on a mandolin 1 small fennel bulb, thinly shaved on a mandolin, fronds reserved to serve 50 ml extra-virgin olive oil Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • For slaw, toss ingredients in a bowl to combine and season to taste.
  • 05
  • Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp, dry cider.

Featured in

May 2016

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