Hot Lentils, Cold Trout
This dish combines tender green lentils with the smoky flavor of bacon lardons and delicate smoked trout fillets. The lentils are infused with a hint of heat from the chilli and bay leaf, while the tangy balsamic vinegar dressing ties all the flavors together perfectly. A hearty and satisfying meal that is easy to prepare and bursting with delicious ingredients.
— Constant Cookbook
Ingredients
- 225g green lentils
- 1 small dried red chilli
- 1 bay leaf , torn
- 1 medium carrot , cut into tiny dice
- 100g smoked streaky bacon lardons
- 1 garlic clove , crushed
- 1 medium red onion , finely chopped
- 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
- 3-4 tbsp roughly chopped flatleaf parsley
- 6 tbsp good olive oil
- 2 tbsp balsamic vinegar
Instructions
- Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
- Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
- Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.
Nutrition
- Calories: 474 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.86 milligram of sodium
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