Yield: six portions
- 1 c. bacon, cut into thick small pieces
- 1/4 c. butter, clarified
- 1 c. onions, Spanish, small dice
- 1 c. carrots, small dice
- 1 c. celery, small dice
- 1 c. dry white wine
- 2 each bay leaves
- 1/4 c. parsley, chopped
- 1/4 c. thyme, fresh, stripped, chopped
- 1/2 lb. red lentils
- 1 pt. water
- 1 tsp. thyme, fresh, stripped, chopped
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 2 lb. boneless fresh trout fillets
- 1 Tbsp. salt
- 2 tsp. fresh cracked black pepper
- 2 c. all-purpose flour
- 1/2 c. butter, clarified
- 2 Tbsp. whole salted butter
- 2 Tbsp. lemon juice, fresh squeezed
- 2 Tbsp. chives, minced
- 2 Tbsp. parsley, chopped fine
Step 1 procedure:
- Over high heat, caramelize bacon with the butter. Drain off the extra fat, and add the vegetables, lowering the heat.
- Sweat vegetables until they become brightly colored and just tender. Add the herbs and wine and simmer for three minutes. Reserve.
Step 2 procedure:
- Add the lentils, water and thyme to a medium saucepan. Bring to a simmer. Lower heat, cover and simmer for about 15 minutes, or until the lentils just become tender. Season the lentils with salt and pepper. Add the vegetable bacon mixture just before serving, heating as needed.
Step 3 procedure:
- Dredge each fillet in seasoned flour. In a sauté pan over high heat, brown the fillet on both sides. Remove the fillets to a sheet pan and repeat the process until all the fillets are browned. Finish cooking the fillets at 400°F for five minutes, if necessary.
- When the last trout fillet is browned, add the whole butter to the pan and let it froth and lightly brown. Add the lemon and herbs and swirl the pan. Hold this butter sauce warm.
- Place a portion of the lentil stew into the dish. Top with trout and butter sauce, and serve with your favorite greens.