Trout With Lentils, Bacon And Walnut Vinaigrette

Name: Trout With Lentils, Bacon And Walnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly ground black pepper; 11/2 cups cooked Puy lentils, rinsed; 1/4 cup walnut oil; 11/2 tablespoons Banyuls or Sherry vinegar; 2 large shallots, thinly sliced; Pinch sugar; 6 ounces slab bacon, cut into 1/2-inch lardons; 1 tablespoon olive oil; Two 10-ounce skin-on trout fillets; 2 tablespoon creme fraiche; 1 tablespoon chopped parsley; 1 tablespoon chopped chives

Servings: persons

Salt and freshly ground black pepper
11/2 cups cooked Puy lentils, rinsed
1/4 cup walnut oil
11/2 tablespoons Banyuls or Sherry vinegar
2 large shallots, thinly sliced
Pinch sugar
6 ounces slab bacon, cut into 1/2-inch lardons
1 tablespoon olive oil
Two 10-ounce skin-on trout fillets
2 tablespoon creme fraiche
1 tablespoon chopped parsley
1 tablespoon chopped chives

1
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
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
3. Cook bacon: In a medium saute pan over medium heat, cook bacon until tender and golden on all sides, about 4 minutes. Remove bacon from pan and set aside.
4
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
5. Stir creme fraiche and herbs into warm lentils. Season with salt to taste.
6
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.

673

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Salt and freshly ground black pepper, 11/2 cups cooked Puy lentils, rinsed, 1/4 cup walnut oil, 11/2 tablespoons Banyuls or Sherry vinegar, and more.

Yes, Trout With Lentils, Bacon And Walnut Vinaigrette 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!