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Categories:Viewed: 39 - Published at: 2 months ago
Ingredients
- Salt and freshly ground black pepper
- 11/2 cups cooked Puy lentils, rinsed
- 1/4 cup walnut oil
- 11/2 tablespoons Banyuls or Sherry vinegar
- 2 large shallots, thinly sliced
- Pinch sugar
- 6 ounces slab bacon, cut into 1/2-inch lardons
- 1 tablespoon olive oil
- Two 10-ounce skin-on trout fillets
- 2 tablespoon creme fraiche
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
Method
- 1. Cook lentils: Fill a small, lidded pot with salted water and bring to a boil over medium-high heat. Add lentils and simmer, uncovered, until tender, about 15 minutes. Drain lentils and return to pot. Cover pot with lid to keep warm and set aside.
- 2. Meanwhile, make walnut vinaigrette: In a small bowl, whisk together walnut oil, vinegar and shallots. Season with salt and pepper to taste. If too tart, add a pinch sugar. Set aside at room temperature to allow flavors to meld.
- 3. Cook bacon: In a medium saute pan over medium heat, cook bacon until tender and golden on all sides, about 4 minutes. Remove bacon from pan and set aside.
- 4. Cook trout: Divide olive oil between 2 medium pans over medium-high heat. Salt skin sides of trout. Once oil is hot, lay 1 fillet, skin-side down, into each pan. Once skin is crisp and brown, after 3-4 minutes, flip trout and cook until just cooked through, about 1 minute more.
- 5. Stir creme fraiche and herbs into warm lentils. Season with salt to taste.
- 6. To serve: Spread seasoned lentils across a large platter. Nestle trout, skin-side up, into lentils and spoon shallots from vinaigrette overtop. Scatter bacon and drizzle remaining vinaigrette over entire dish.
