-
1
In a medium saucepan, heat 2 tablespoons of the vegetable oil until shimmering.
-
2
Add the onion, carrot and celery, cover and cook over moderate heat, stirring, until softened, 5 minutes.
-
3
Add the vadouvan and cook, stirring, until fragrant, 1 minute.
-
4
Add the wine and boil for 1 minute.
-
5
Add the lentils and 2 1/2 cups of water and bring to a boil.
-
6
Cover and cook over moderately low heat until the lentils are almost tender, 20 minutes.
-
7
Uncover and simmer the lentils until slightly saucy, 5 minutes longer.
-
8
Season with salt and pepper.
-
9
Preheat the oven to 350.
-
10
In large ovenproof skillet, heat the olive oil.
-
11
Add the spring onions cut side down and cook until browned, about 4 minutes.
-
12
Turn the onions over and bake them in the oven until tender and caramelized, about 10 minutes.
-
13
In a large skillet, heat the remaining 1 tablespoon of vegetable oil.
-
14
Season the trout with salt and pepper and add to the skillet, skin side down.
-
15
Cook over moderately high heat until the skin is browned and crisp, about 2 minutes.
-
16
Turn the trout and cook until medium-rare, about 1 minute longer.
-
17
Spoon the lentils onto plates.
-
18
Top with the trout fillets and spring onions and serve.
