Follow these steps for perfect results
vegetable oil
onion
finely diced
carrot
finely diced
celery rib
finely diced
vadouvan
dry white wine
French green lentils
Salt
pepper
freshly ground
extra-virgin olive oil
spring onions
halved lengthwise
Tasmanian ocean trout fillets
with skin
Heat 2 tablespoons of vegetable oil in a medium saucepan until shimmering.
Add the diced onion, carrot, and celery to the saucepan.
Cover and cook over moderate heat, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the vadouvan or curry powder and cook, stirring constantly, until fragrant, about 1 minute.
Pour in the white wine and let it boil for 1 minute to reduce slightly.
Add the French green lentils and 2 1/2 cups of water to the saucepan, then bring the mixture to a boil.
Once boiling, cover the saucepan and reduce heat to moderately low. Cook until the lentils are almost tender, about 20 minutes.
Remove the lid and simmer the lentils until the sauce has thickened slightly, about 5 minutes longer.
Season the lentils with salt and freshly ground pepper to taste.
Preheat the oven to 350°F (175°C).
In a large ovenproof skillet, heat the extra-virgin olive oil.
Add the halved spring onions, cut side down, and cook until browned, about 4 minutes.
Turn the onions over and bake them in the preheated oven until tender and caramelized, about 10 minutes.
In a separate large skillet, heat the remaining 1 tablespoon of vegetable oil.
Season the ocean trout fillets with salt and pepper.
Place the trout fillets in the skillet, skin side down.
Cook over moderately high heat until the skin is browned and crispy, about 2 minutes.
Turn the trout fillets and cook until medium-rare, about 1 minute longer.
Spoon the curried lentils onto individual plates.
Top each serving with an ocean trout fillet and caramelized spring onions.
Serve immediately.
Expert advice for the best results
Ensure the trout skin is completely dry before cooking for optimal crispness.
Adjust the amount of vadouvan or curry powder to your desired spice level.
Serve with a dollop of plain yogurt or crème fraîche for added creaminess.
Everything you need to know before you start
15 minutes
The lentils can be made a day ahead and reheated.
Garnish with fresh parsley or cilantro.
Serve with a side of steamed greens.
Pair with a light white wine.
Complements the fish and lentils.
Discover the story behind this recipe
Showcases local seafood and international spice influences.
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