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

4
1 hour 15 minutes

Ingredients

Fjord trout

  • 4 trout fillets, each weighing 150g
  • vegetable oil
  • 1 knob of butter
  • sea salt

Lentils

  • 200g of puy lentils, picked over and rinsed
  • 1 shallot, peeled
  • 1 carrot, small, peeled
  • 1 bouquet garni, made with 1 thyme sprig, 1 parsley sprig
  • 1 garlic clove, unpeeled
  • 1 handful of chervil, leaves only, chopped
  • 75g of smoked bacon

French vinaigrette for the lentils

  • 2 tsp Dijon mustard
  • 2 tbsp of red wine vinegar, white wine vinegar or balsamic
  • 125ml of olive oil, or rapeseed oil
  • sea salt
  • freshly ground black pepper

To serve

  • micro cress, chervil
  • rocket

Method

1
To begin, place the lentils in a small saucepan and cover with cold water. Bring to the boil and skim away any foam that rises to the surface
  • 200g of puy lentils, picked over and rinsed
2
Add the shallot, carrot, bouquet garni and garlic, reduce the heat to low and simmer for 10 minutes, or until al dente
  • 1 garlic clove, unpeeled
  • 1 shallot, peeled
  • 1 carrot, small, peeled
  • 1 bouquet garni, made with 1 thyme sprig, 1 parsley sprig
3
Strain, reserving 2 tbsp of the cooking liquid and remove and reserve the shallot and carrot. Discard the garlic and bouquet garni
4
To make the vinaigrette, whisk together mustard, a dash of the lentil cooking liquid and the vinegar until combined. Slowly drizzle in the oil, whisking continuously until emulsified. Season to taste with salt and pepper – this will need to be mixed again before use
  • freshly ground black pepper
  • 2 tsp Dijon mustard
  • 2 tbsp of red wine vinegar, white wine vinegar or balsamic
  • 125ml of olive oil, or rapeseed oil
  • sea salt
5
While the lentils are cooking, cut the bacon into lardons or small pieces and place in a pan over a medium heat
  • 75g of smoked bacon
6
Cook the bacon, stirring frequently until the fat renders down and the bacon starts to brown and crisp up. When ready, remove from the pan and onto absorbent paper towel. Leave in a warm place until required
7
To cook the trout, heat a large non-stick pan over a medium-high heat with a small dash of vegetable oil
  • vegetable oil
  • 4 trout fillets, each weighing 150g
8
Season the skin lightly and place skin-side down in the pan, cooking for 3–4 minutes. Turn each fillet carefully, reduce the heat to the lowest setting and add a knob of butter
  • 1 knob of butter
  • sea salt
9
Once the butter is melted and foaming, remove the pan from the stove and allow the residual heat to cook the fish for 1 additional minute. It should still be pink in the middle and feel very tender to the touch
10
During the last few minutes of cooking the trout, return the lentils to the heat, cut the shallot into long rustic strips and the carrot into a combination of fine dice and julienne. Add a dash more of the reserved lentil cooking liquid. Once hot, remove from the heat and finish with the vinaigrette and chopped chervil
  • 1 handful of chervil, leaves only, chopped
11
To plate, add the hot lentils to each bowl, followed by the seared trout. Finish with the shallot, carrot, crispy bacon, rocket and cress
  • rocket
  • micro cress, chervil