With more and more recipes on our blog, you will surely notice that I use pulses pretty often in our home kitchen. The same goes for fish, of course. Fish is awesome! Edita loved this dish, so I hope you like it too.
For 2 servings:
4 portions of sea trout ( 150 g each)
250 g green lentils
50 g carrot (diced)
500 ml chicken stock
1 Chinese chives
2 baby gem
50 g butter
Lime vinaigrette (can be made in advance, ok in fridge for about 2 weeks)
juice from about 1/2 lime
50 ml extra virgin olive oil
a pinch of salt
a pinch of sugar
First we make the vinaigrette: we put all the ingredients in a closeable glass or a plastic bottle – I usually use the Sriracha one (that I love endlessly, btw!). We mix it through and voila, it’s done.
A really fresh fish is quite problematic to fillet, because the nerves are still working. We cut through the skin a little bit, so that we don’t break too deep into the fillet. Then just sprinkle a bit of salt on the skin – I use fleur de sel from Spain (Sal de Anana is simply amazing) and rub in some olive oil.
Let you pan get heated, but not too much – it shouldn’t be smoking, but it should be hot enough. We fry the fish skin down on some sunflower oil – I use it, because it doesn’t burn even at high temperatures. In the beginning we press the fish a little, so the fillet doesn’t shrink and it is evenly cooked. It takes about 4 to 6 minutes to be done – depends how thick it is. After 3 minutes we add baby gem to the pan, that we previously cut in half and sprinkled with salt.
We cook lentils in the chicken broth until it is soft. We don’t have to rinse it, it will be done in 20 minutes. In the last few minutes we add diced carrot, chives and butter. Season with salt and ground pepper. At the end just add some salad to the plate and finish with lime dressing. Enjoy guys!