Black Lentil And Pine Nuts Stuffed Trout Fish Food

TROUT WITH LENTILS

Steps:

• Heat oil in a medium pan over medium-high heat.
• Add leeks, carrots, and garlic; saute for 2 minutes.
• Stir in lentils, water, and broth; bring to a boil.
• Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
• Remove from heat.
• Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
• Preheat broiler.
• Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
• Broil for 5 minutes or until fish flakes easily with a fork.
• Break fish into chunks and add to lentil mixture.
• Toss gently to combine.

PINE-NUTTY TROUT FILLETS

Steps:

• Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)
• Cut each trout in half lengthwise into fillets. Remove any bones. Brush fish with oil. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge fish in nut mixture; press to adhere. Cook until brown and crisp, about 2 minutes per side. Transfer to plates. Sprinkle fish with parsley and garnish with lime.

TROUT STUFFED WITH GARLIC AND SPINACH

Steps:

• Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
• Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
• Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
• Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.

PANFRIED TROUT WITH SPINACH AND PINE NUTS

Steps:

• Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
• Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
• Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

STUFFED BAKED TROUT

Steps:

• Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
• Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.