Sea trout with lentils

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

• 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

• sweat all ingredients for 1 hour

Herb Creme Fraiche

Ingredients

500g creme fraiche
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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