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Pan-roasted Fjord Trout with lentils, crispy bacon and chervil

Delicate pan-roasted trout over herby Puy lentils with crispy bacon, mustard vinaigrette and fresh chervil. A rustic yet elegant plate where moist fish plays against earthy, aromatic lentils.

dinner
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Nonna Maria
Nonna Maria's Tips

Pan-roasted trout with lentils is a rustic Italian pairing of tender fish and gently stewed lentils with soffritto and herbs, simple and deeply comforting.

  • Add a classic Italian soffritto of finely chopped carrot, celery and onion cooked slowly in extra-virgin olive oil before simmering the lentils to deepen flavor and authenticity.

  • Simmer lentils gently in water or light broth with bay leaf and aromatics until tender but intact, then finish with olive oil and parsley rather than serving them plain.

Avoid

  • ⚠

    Overcooking the trout until dry or flaky instead of just done and moist

  • ⚠

    Boiling lentils plainly without a soffritto or herbs, resulting in bland beans

Ingredients

0/17 gathered
Serves 4

1¼ lb trout fillets

vegetable oil

½ oz butter

sea salt

7 oz puy lentils

1 piece shallot

1 piece carrot

1 piece bouquet garni

1 piece garlic clove

1 handful chervil

3 oz smoked bacon

½ oz Dijon mustard

2 tbsp red wine vinegar

8 tbsp olive oil

freshly ground black pepper

micro cress and chervil

rocket

Preparation

0/11 steps
1
Place 200g Puy lentils in a saucepan, cover with cold water and bring to the boil, skimming off any foam.
2
Add the shallot, carrot, bouquet garni and garlic, lower the heat and simmer 10 minutes until al dente.
3
Strain, reserving 2 tbsp cooking liquid plus the shallot and carrot. Discard the garlic and bouquet garni.
4
Whisk 2 tsp Dijon, a dash of lentil liquid and 2 tbsp vinegar, then slowly drizzle in 125ml olive oil until emulsified. Season and re-whisk before use.
5
Cut 75g smoked bacon into lardons and add to a pan over medium heat.
6
Cook 5-6 minutes, stirring, until the fat renders and the bacon crisps. Drain on paper towel and keep warm.
7
Heat a large non-stick pan over medium-high with a dash of vegetable oil.
8
Season the trout skin, lay skin-side down and cook 3-4 minutes. Flip carefully, drop heat to lowest and add a knob of butter.
9
When the butter foams, take the pan off the heat and let residual warmth finish the fish (~1 minute). It should stay pink and tender.
10
Reheat the lentils, cutting the shallot into strips and carrot into dice and julienne. Loosen with reserved liquid, then off the heat fold in the vinaigrette and chervil.
11
Spoon hot lentils into each bowl, top with trout, then scatter shallot, carrot, crispy bacon, rocket and cress.