Cooking Instructions

Follow these steps for perfect results

Ingredients

0/12 checked
4
servings
3 tbsp

vegetable oil

1 unit

onion

finely diced

1 unit

carrot

finely diced

1 unit

celery rib

finely diced

1.5 tbsp

vadouvan

0.25 cup

dry white wine

1.5 cup

French green lentils

1 pinch

Salt

1 pinch

pepper

freshly ground

3 tbsp

extra-virgin olive oil

8 unit

spring onions

halved lengthwise

4 unit

Tasmanian ocean trout fillets

with skin

Step 1
~3 min

Heat 2 tablespoons of vegetable oil in a medium saucepan until shimmering.

Step 2
~3 min

Add the diced onion, carrot, and celery to the saucepan.

Step 3
~3 min

Cover and cook over moderate heat, stirring occasionally, until the vegetables have softened, about 5 minutes.

Step 4
~3 min

Add the vadouvan or curry powder and cook, stirring constantly, until fragrant, about 1 minute.

Step 5
~3 min

Pour in the white wine and let it boil for 1 minute to reduce slightly.

Step 6
~3 min

Add the French green lentils and 2 1/2 cups of water to the saucepan, then bring the mixture to a boil.

Step 7
~3 min

Once boiling, cover the saucepan and reduce heat to moderately low. Cook until the lentils are almost tender, about 20 minutes.

Step 8
~3 min

Remove the lid and simmer the lentils until the sauce has thickened slightly, about 5 minutes longer.

Step 9
~3 min

Season the lentils with salt and freshly ground pepper to taste.

Step 10
~3 min

Preheat the oven to 350°F (175°C).

Step 11
~3 min

In a large ovenproof skillet, heat the extra-virgin olive oil.

Step 12
~3 min

Add the halved spring onions, cut side down, and cook until browned, about 4 minutes.

Step 13
~3 min

Turn the onions over and bake them in the preheated oven until tender and caramelized, about 10 minutes.

Step 14
~3 min

In a separate large skillet, heat the remaining 1 tablespoon of vegetable oil.

Step 15
~3 min

Season the ocean trout fillets with salt and pepper.

Step 16
~3 min

Place the trout fillets in the skillet, skin side down.

Step 17
~3 min

Cook over moderately high heat until the skin is browned and crispy, about 2 minutes.

Step 18
~3 min

Turn the trout fillets and cook until medium-rare, about 1 minute longer.

Step 19
~3 min

Spoon the curried lentils onto individual plates.

Step 20
~3 min

Top each serving with an ocean trout fillet and caramelized spring onions.

Step 21
~3 min

Serve immediately.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

The lentils can be made a day ahead and reheated.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
medium
Smell Intensity
moderate
Noise Level
low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a side of steamed greens.

Pair with a light white wine.

Perfect Pairings

Food Pairings

Steamed asparagus
Quinoa salad

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Tasmania

Cultural Significance

Showcases local seafood and international spice influences.

Style

Occasions & Celebrations

Occasion Tags

weeknight dinner
special occasion

Popularity Score

75/100

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