Grilled Sea Trout Prosciutto Samphire Lentils Recipes

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS

Steps:

• In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
• Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
• Heat the lentils over a low flame and keep warm.
• Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
• Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
• In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
• Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
• Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.

PAN-ROASTED SEA TROUT WITH UMBRIAN LENTILS AND RED CABBAGE SOTTACETO

Steps:

• To make the cabbage, warm the oil and garlic together in a large nonstick sauté pan over medium heat. Season with salt and sauté the garlic, stirring constantly to prevent it from browning, for about 2 minutes, until it begins to soften. Add the cabbage, season with salt and pepper, and cook, stirring frequently, for about 2 minutes, to wilt it slightly. Reduce the heat to low, add the vinegar, and simmer the cabbage 35 to 45 minutes, until the vinegar is reduced by about two-thirds and is thick and jammy. You don't need to stir the cabbage while it cooks, just let it slowly simmer and it will melt down into the vinegar. You can prepare the cabbage to this point up to three days in advance. Transfer it to an airtight container and refrigerate; bring to room temperature before serving.
• Adjust the oven rack to the middle position and preheat the oven to 350°F. Season both sides of the trout with salt and pepper. Heat the olive oil in a large nonstick sauté pan over medium- high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the fish fillets in the pan skin side down and cook for 1 to 2 minutes, so the skin begins to brown and crisp. Place the pan in the oven and cook for about 4 minutes, until the skin is golden brown. (To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.) Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or burn yourself, as the pan will be searing hot. Return the pan to the oven and cook the fish for another minute. Remove the pan from the oven and let the fish rest in the pan for 2 minutes.
• While the fish is cooking, combine 1/2 cup of the cabbage with the parsley in a small bowl and toss gently. Warm the lentils in a small saucepan over medium heat. Add enough water so they are the consistency of a thick porridge but not so thin that they will spread over the surface of the plate. Remove the lentils from the heat and drizzle in 2 tablespoons of the finishing-quality olive oil, stirring constantly for about a minute, until the lentils are creamy and emulsified.
• Ladle 1/4 cup of the lentils into the center of each of four plates. Lay the trout on top of the lentils, squeeze a few drops of lemon juice over each fish fillet and top with the cabbage and parsley, dividing it evenly. Drizzle each serving of fish with the finishing olive oil, and serve with the remaining cabbage on the side.
• suggested wine pairing
• Orvieto Superiore (Umbria)

GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS

Steps:

• Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
• While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.