Name: Roast trout with warm green lentil and bacon dressing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 - 6

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.

Serves 4 - 6

Prep

30M

Cook

25M

Total

55M

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.