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Brook Trout on Fruity Lentil Salad

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 868 kcal

Ingredients
 

Lentil salad

  • 100 g Beluga lentils
  • 2 Kumato tomatoes
  • 3 Oranges
  • 1 Shallot, finely diced
  • 1 Red Chilli pepper, pitted and finely diced
  • 2 tbsp Chopped dill
  • 2 Confit garlic cloves
  • 6 tbsp Olive oil
  • Salt
  • Pepper

Brook char

  • 4 Brook trout fillets
  • 1 tbsp Butter
  • 2 tbsp Oil
  • Hibiscus salt

Instructions
 

Lentil salad.

  • Put the beluga lentils on top with twice as much water and bring to the boil, bring to the boil briefly, then turn the stove to the lowest setting and simmer gently for 20 minutes, then pour over a sieve. Drain well and let cool, then transfer to a salad bowl.
  • Quarter the kumato tomatoes, remove the stalk and seeds, then cut into small cubes and add to the lentils. Put the tomato waste in a sieve and squeeze it out well and collect the juice.
  • Now peel the oranges generously with a knife so that the white skin is completely gone. Then cut out the fillets between the white separating membranes with a sharp knife, halve them once and add them to the lentils.
  • Catch the orange juice and also press the orange carcasses through a sieve, I did that together with the tomato remains because - everything comes in a dressing. Now add the shallot and the chilli, mix roughly once and season with a little salt and pepper.
  • Now add the chopped dill and the two confit garlic cloves, which were previously crushed with a fork, to the collected juice of the tomatoes and oranges, now add the oil and season with salt and pepper, pour over the lentils and mix well.

Brook char

  • You can of course also buy the fillet like that. But today I got whole brook trout and did the filleting myself. I don't throw away the carcasses, I frozen them for the next fish stock.
  • Heat the oil together with the butter in a pan and then fry the brook trout fillets with the skin side on over a medium heat for about 3 minutes. The fillets tend to curl. To prevent this, you can either place an empty saucepan on the fillets or, like me, prevent the fillets from curling with the spatula.
  • After 3 minutes, turn the fillets over and immediately remove the pan from the heat and let the fillets simmer for another 2 minutes.

finish

  • Place the fillets skin side up on a plate and add the salad. Season the fillets with the hibiscus salt. I didn't choose any other spices because I think brook char has such a wonderful taste that you don't have to cover with spices.

Nutrition

Serving: 100gCalories: 868kcalCarbohydrates: 0.2gProtein: 0.1gFat: 98.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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