Trout With Lentils, Bacon & Walnut Vinaigrette

By ltrodrigu

Ingredients

• Salt
• Freshly ground black pepper
• 1 1/2 cups cooked Puy lentils, rinsed
• 1/4 cup walnut oil
• 1 1/2 tablespoons Banyuls or Sherry vinegar
• 2 large shallots, thinly sliced
• Pinch sugar
• 6 ounces slab bacon, cut into 1/2-inch lardons
• 1 tablespoon olive oil
• 2 10-ounce skin-on trout fillets
• 2 tablespoon crème fraîche
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives

Details

Adapted from online.wsj.com

Preparation

Step 1

T0 Cook Lentils:
Fill a small, lidded pot with salted water and bring to a boil over medium-high heat. Add lentils and simmer, uncovered, until tender, about 15 minutes. Drain lentils and return to pot. Cover pot with lid to keep warm and set aside.

To Make Walnut Vinaigrette:
In a small bowl, whisk together walnut oil, vinegar and shallots. Season with salt and pepper to taste. If too tart, add a pinch sugar. Set aside at room temperature to allow flavors to meld.

To Cook Bacon:
In a medium sauté pan over medium heat, cook bacon until tender and golden on all sides, about 4 minutes. Remove bacon from pan and set aside.

To Cook Trout:
Divide olive oil between 2 medium pans over medium-high heat. Salt skin sides of trout. Once oil is hot, lay 1 fillet, skin-side down, into each pan. Once skin is crisp and brown, after 3-4 minutes, flip trout and cook until just cooked through, about 1 minute more.

Stir crème fraîche and herbs into warm lentils. Season with salt to taste.

To Serve: Spread seasoned lentils across a large platter. Nestle trout, skin-side up, into lentils and spoon shallots from vinaigrette overtop. Scatter bacon and drizzle remaining vinaigrette over entire dish.