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.
- 200 gm green lentils
- 1 side ocean trout, skinless, pin-bones removed
- ½ tsp fennel seeds
- ½ tsp white peppercorns
- 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
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
- 1Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.
- 2Meanwhile, 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).
- 3Meanwhile, 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.
- 4For slaw, toss ingredients in a bowl to combine and season to taste.
- 5Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.
Drink Suggestion: Crisp, dry cider. Drink suggestion by Max Allen