Sea trout with lentils
Lentils
Ingredients
100g lentils
pinch of ground cumin
40g red onion diced
250ml balsamic vinegar
1 clove garlic diced
20g pickled ginger
25ml soy sauce
1 tbsp tom ketchup
2 tbsp sweet chilli sauce
tbsp olive oil
1 tbsp coriander
1 lemon juices
pinch of ground cumin
40g red onion diced
250ml balsamic vinegar
1 clove garlic diced
20g pickled ginger
25ml soy sauce
1 tbsp tom ketchup
2 tbsp sweet chilli sauce
tbsp olive oil
1 tbsp coriander
1 lemon juices
• start by blanching the lentils off in salted water, and chill
• put the cumin in a dry hot pan until it browns and becomes fragrant
• add the red onion, balsamic, soy sauce, pickled ginger, garlic and lentils and bring to boiling point
• take off the heat and add the ketchup, sweet chilli sauce, olive oil lemon juice and coriander
Fig & Apple Chutney
Ingredients
1 cooking apple
20g white onion
50g dried figs
25ml white wine vinegar
1 tsp English mustard
pinch cayenne pepper
clove garlic
50g sultanas
2 tsps caster sugar
20g white onion
50g dried figs
25ml white wine vinegar
1 tsp English mustard
pinch cayenne pepper
clove garlic
50g sultanas
2 tsps caster sugar
• sweat all ingredients for 1 hour
Herb Creme Fraiche
Ingredients
500g creme fraiche
150g parsley
150g chives
squeeze of lemon juice
salt to taste
150g parsley
150g chives
squeeze of lemon juice
salt to taste
• blitz all ingredients and strain
To finish
• pan sear the trout to a core temp of 40c resting to 55c
• place the lentils on the plate with the trout on top
• kernel the chutney on top, spoon the herb creme fraiche around and finish with micro coriander.
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