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1
To make the cabbage, warm the oil and garlic together in a large nonstick saute pan over medium heat.
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2
Season with salt and saute the garlic, stirring constantly to prevent it from browning, for about 2 minutes, until it begins to soften.
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3
Add the cabbage, season with salt and pepper, and cook, stirring frequently, for about 2 minutes, to wilt it slightly.
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4
Reduce the heat to low, add the vinegar, and simmer the cabbage 35 to 45 minutes, until the vinegar is reduced by about two-thirds and is thick and jammy.
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5
You dont need to stir the cabbage while it cooks, just let it slowly simmer and it will melt down into the vinegar.
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6
You can prepare the cabbage to this point up to three days in advance.
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7
Transfer it to an airtight container and refrigerate; bring to room temperature before serving.
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8
Adjust the oven rack to the middle position and preheat the oven to 350F.
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9
Season both sides of the trout with salt and pepper.
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10
Heat the olive oil in a large nonstick saute pan over medium- high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
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11
Place the fish fillets in the pan skin side down and cook for 1 to 2 minutes, so the skin begins to brown and crisp.
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12
Place the pan in the oven and cook for about 4 minutes, until the skin is golden brown.
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13
(To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.)
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14
Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or burn yourself, as the pan will be searing hot.
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15
Return the pan to the oven and cook the fish for another minute.
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16
Remove the pan from the oven and let the fish rest in the pan for 2 minutes.
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17
While the fish is cooking, combine 1/2 cup of the cabbage with the parsley in a small bowl and toss gently.
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18
Warm the lentils in a small saucepan over medium heat.
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19
Add enough water so they are the consistency of a thick porridge but not so thin that they will spread over the surface of the plate.
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20
Remove the lentils from the heat and drizzle in 2 tablespoons of the finishing-quality olive oil, stirring constantly for about a minute, until the lentils are creamy and emulsified.
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21
Ladle 1/4 cup of the lentils into the center of each of four plates.
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22
Lay the trout on top of the lentils, squeeze a few drops of lemon juice over each fish fillet and top with the cabbage and parsley, dividing it evenly.
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23
Drizzle each serving of fish with the finishing olive oil, and serve with the remaining cabbage on the side.
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24
Orvieto Superiore (Umbria)
