Roasted Trout With Lentils And Verjus Recipe

Name: Roasted Trout With Lentils And Verjus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small carrot, peeled, finely chopped; 1 celery stalk, finely chopped; 1/2 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 cup black beluga lentils or French green lentils; 2-3 cups low-sodium chicken broth; 2 teaspoons Sherry vinegar; Kosher salt, freshly ground pepper; 1 small shallot, thinly sliced; 1 garlic clove, peeled, crushed; 1 whole star anise pod; 1 bay leaf; 6 black peppercorns; 1 cup white verjus; 1/2 cup dry white wine; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 1 tablespoon chopped fresh tarragon; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper; 2 tablespoons olive oil; 4 6-ounce skin-on steelhead trout or salmon fillets; Kosher salt, freshly ground pepper; 1 tablespoon unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons olive oil
1 small carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/2 small onion, finely chopped
2 garlic cloves, finely chopped
1 cup black beluga lentils or French green lentils
2-3 cups low-sodium chicken broth
2 teaspoons Sherry vinegar
Kosher salt, freshly ground pepper
1 small shallot, thinly sliced
1 garlic clove, peeled, crushed
1 whole star anise pod
1 bay leaf
6 black peppercorns
1 cup white verjus
1/2 cup dry white wine
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
2 tablespoons olive oil
4 6-ounce skin-on steelhead trout or salmon fillets
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley

1
["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:", "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.", "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."]

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small carrot, peeled, finely chopped, 1 celery stalk, finely chopped, 1/2 small onion, finely chopped, and more.

Yes, Roasted Trout With Lentils And Verjus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Trout With Lentils And Verjus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions