Trout With Lentils Bacon And Walnut Vinaigrette Recipes

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LENTILS WITH BACON



Lentils with Bacon image

Lentils with Bacon, a French bistro inspired way to add lentils to your diet with the indulgent flavor of bacon. Serve as a mostly-meatless main, or with salmon.

Provided by Katie Webster

Categories     Side dish

Time 40m

Number Of Ingredients 13

4 cups water
1 1/2 cups dry green french lentils, sorted* see note, about 12 ounces
3 slices bacon
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
1 large red onion, finely diced
1 1/2 cup finely diced celery hearts and leaves (the tender light green stalks in the center of the bunch)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon dry thyme
1 tablespoon plus 1 teaspoon cider vinegar
1 teaspoon smoked paprika
Freshly ground pepper to taste
Chopped flat leaf parsley for serving

Steps:

  • Bring water and lentils to a boil in a medium saucepan. Reduce heat to maintain a lively simmer (medium-low) and cook, stirring occasionally until just tender, 15 to 22 minutes. Drain, reserving about 1/2 cup cooking liquid (see tip*)
  • Meanwhile, cook bacon in a large skillet over medium-low heat, turning occasionally, until crisp but not burnt, 7 to 10 minutes. Transfer the bacon to a towel-lined plate. Pour off the bacon fat and gently wipe out the pan with a clean paper towel. When bacon is cool enough to handle, chop.
  • Return the skillet to medium-high heat, add 1 tablespoon plus 1 1/2 teaspoons olive oil. Add onion, celery hearts and leaves, garlic, salt and thyme and cook,stirring often until the onion is softened and the celery is crisp-tender, about 5 minutes.
  • Add the cooked lentils, vinegar, smoked paprika, pepper and 1/4 to 1/2 cup of the reserved cooking liquid and cook, stirring until the mixture is hot and thoroughly combined. Remove from the heat and stir in the chopped bacon, the remaining 1 tablespoon olive oil and parsley. Serve warm.

Nutrition Facts : ServingSize 1 cup, Calories 173 calories, Sugar 2.1 g, Fat 6.7 g, SaturatedFat 1.1 g, Carbohydrate 19.6 g, Fiber 7.8 g, Protein 9.3 g

LENTILS WITH SMOKED TROUT RILLETES



Lentils With Smoked Trout Rilletes image

A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn't offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.

Provided by Martha Rose Shulman

Categories     dinner, lunch, dips and spreads, main course

Time 45m

Yield Serves 6

Number Of Ingredients 15

2 cups / 14 ounces lentils (green, brown, or black), rinsed and picked over
1 1/2 quarts water
1 onion, cut in half
1 bay leaf
2 garlic cloves, crushed
Pinch of cayenne, or 1 dried cayenne pepper (optional)
Salt
Freshly ground pepper
7 to 8 ounces smoked trout fillets, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, at room temperature (may substitute Greek yogurt)
4 to 6 tablespoons plain Greek yogurt (depending on whether or not you use butter)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

Steps:

  • In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne. Bring to a gentle boil over medium-high heat. Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture. They should not be mushy but they shouldn't be crunchy either. Taste and adjust salt. Add pepper. Using tongs, remove and discard onion and bay leaf.
  • While lentils are simmering make rillettes. In a medium bowl, break up trout with your fingers or with a fork. In a small bowl, mix together olive oil and butter until well amalgamated. Mash trout with a fork, then work in olive oil and butter, and yogurt. Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture. Work in lemon juice and stir in minced chives and pepper. Refrigerate if not using right away. Remove from refrigerator 30 minutes before serving.
  • Spoon warm lentils onto plates or wide bowls. To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture. With another soup spoon, round the top of the mound, then ease off on top of the lentils. Repeat with another spoonful and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 912 milligrams, Sugar 3 grams, TransFat 0 grams

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS



Warm Salad of Grilled Trout with Spinach and Lentils image

Served at lunch, dinner or late-night, this well-rounded salad has been a favorite since the day we opened.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup honey
1/4 cup Dijon mustard
1/2 pound asparagus, stems trimmed, ends peeled and cut into 2-inch pieces
1 cup cooked lentils
8 trout fillets, skin on
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
4 tablespoons unsalted butter
1 cup walnuts
3 tablespoons plus 1/2 cup balsamic vinegar
1 pound baby spinach, well rinsed and spun dry

Steps:

  • In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
  • Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
  • Heat the lentils over a low flame and keep warm.
  • Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
  • Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
  • In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
  • Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
  • Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.

HOT LENTILS, COLD TROUT



Hot lentils, cold trout image

Cold smoked trout combines brilliantly with bacon and earthy lentils in this easy meal

Provided by Thane Prince

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 11

225g green lentil
1small dried red chilli
1 bay leaf , torn
1medium carrot , cut into tiny dice
100g smoked streaky bacon lardons
1 garlic clove , crushed
1medium red onion , finely chopped
4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
3-4 tbsp roughly chopped flatleaf parsley
6 tbsp good olive oil
2 tbsp balsamic vinegar

Steps:

  • Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
  • Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
  • Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.86 milligram of sodium

WALNUT CRUSTED TROUT FILLETS



Walnut Crusted Trout Fillets image

Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.

Provided by Bev I Am

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
3 tablespoons dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 large eggs
2 cups finely chopped walnuts
4 trout fillets
2 tablespoons butter
2 tablespoons olive oil
1 lemon, quartered lengthwise
chopped fresh parsley

Steps:

  • Using fork, stir flour, sage, salt and pepper on large plate to blend.
  • Whisk eggs in medium bowl.
  • Place walnuts on another large plate.
  • Sprinkle trout fillets with salt and pepper.
  • Dredge trout in flour mixture, then dip in eggs to coat.
  • Press both sides of trout in walnuts to coat.
  • Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
  • Add 2 trout fillets to each skillet.
  • Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
  • Transfer trout to plates.
  • Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
  • Serves 4.

TROUT WITH LENTILS, BACON AND WALNUT VINAIGRETTE



TROUT WITH LENTILS, BACON AND WALNUT VINAIGRETTE image

Categories     Fish

Yield 4 people

Number Of Ingredients 12

Salt and freshly ground black pepper
1½ cups cooked Puy lentils, rinsed
¼ cup walnut oil
1½ tablespoons Banyuls or Sherry vinegar
2 large shallots, thinly sliced
Pinch sugar
6 ounces slab bacon, cut into ½-inch lardons
1 tablespoon olive oil
Two 10-ounce skin-on trout fillets
2 tablespoon crème fraîche
1 tablespoon chopped parsley
1 tablespoon chopped chives

Steps:

  • 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 sauté 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 crème fraîche 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.

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