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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 to be served over a simple roast trout.

By Emma Knowles
  • Serves 4 - 6
  • 30 mins preparation
  • 25 mins cooking
Roast trout with warm green lentil and bacon dressing
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. 

Ingredients

  • 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

Main
  • 1
    Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.
  • 2
    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).
  • 3
    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.
  • 4
    For slaw, toss ingredients in a bowl to combine and season to taste.
  • 5
    Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.

Notes

Drink Suggestion: Crisp, dry cider. Drink suggestion by Max Allen