Roasted Trout With Lentils And Verjus Food

SIMPLE HERB-BAKED TROUT & HORSERADISH

Steps:

• Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
• Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

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.

SPICY ROAST VEG & LENTILS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.
• Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
• Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

ROASTED TROUT WITH LENTILS AND VERJUS

Steps:

• For lentils:
• Heat oil in a large saucepan over medium-high heat. Add carrot, celery, onion, and garlic and cook, stirring often, until softened, 5-8 minutes. Mix in lentils and add broth to cover by 1". Bring to a boil; reduce heat, cover, and simmer, adding more broth as needed to keep lentils covered, until lentils are tender, 20-30 minutes. Mix in vinegar; season with salt and pepper. Cover and set aside; keep warm.
• DO AHEAD: Lentils can be cooked 1 day ahead. Let cool; cover and chill.
• For verjus beurre blanc:
• Bring shallot, garlic, star anise, bay leaf, peppercorns, verjus, and wine to a boil in a medium saucepan and cook until reduced to 1/4 cup, 15-20 minutes. Strain through a fine-mesh sieve into a small saucepan; discard solids.
• Place saucepan over low heat and gradually whisk in butter, until butter is melted and sauce is emulsified. Whisk in tarragon and lemon juice; season with salt and pepper. Cover and set aside; keep warm.
• For trout and assembly:
• Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper. Place fish, skin side down, in pan and cook, undisturbed, until skin is crisp and releases from pan, about 4 minutes. Turn fish, add butter to pan, and cook, tilting pan and spooning butter over fish, until opaque throughout, about 2 minutes longer.
• Stir parsley into verjus beurre blanc just before serving. Serve fish with lentils and sauce.