Best 9 Trout With Lentils Recipes

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Discovering a flavorful and nutritious twist to your culinary repertoire? Look no further! Embark on a culinary adventure as we delve into the art of crafting a delectable Trout with Lentils dish. This harmonious blend of tender trout and earthy lentils promises a symphony of flavors that will tantalize your taste buds. Join us as we unveil the secrets behind this wholesome and satisfying meal, ensuring a memorable and satisfying dining experience.

Here are our top 9 tried and tested recipes!

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS



Warm Salad of Grilled Trout with Spinach and Lentils image

Served at lunch, dinner or late-night, this well-rounded salad has been a favorite since the day we opened.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup honey
1/4 cup Dijon mustard
1/2 pound asparagus, stems trimmed, ends peeled and cut into 2-inch pieces
1 cup cooked lentils
8 trout fillets, skin on
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
4 tablespoons unsalted butter
1 cup walnuts
3 tablespoons plus 1/2 cup balsamic vinegar
1 pound baby spinach, well rinsed and spun dry

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.

TROUT WITH LENTILS



Trout With Lentils image

This can be served warm or cold over a bed of greens. I prefer to just serve the fish over the lentils, rather than mixing it up. From Cooking Light.

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1/4 cup leek, chopped
1/4 cup carrot, finely chopped
2 cloves garlic, minced
1 cup dried lentils
1/2 cup water
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup celery, chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon sherry wine vinegar
1/2-3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 (6 ounce) trout fillets
cooking spray

Steps:

  • Heat oil in a medium pan over medium-high heat.
  • Add leeks, carrots, and garlic; saute for 2 minutes.
  • Stir in lentils, water, and broth; bring to a boil.
  • Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
  • Remove from heat.
  • Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
  • Preheat broiler.
  • Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
  • Broil for 5 minutes or until fish flakes easily with a fork.
  • Break fish into chunks and add to lentil mixture.
  • Toss gently to combine.

LIGHT LENTIL SOUP WITH SMOKED TROUT



Light Lentil Soup With Smoked Trout image

This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged. I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils, which would traditionally be paired with sausage or cured pork.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 cup (6 ounces) lentils, rinsed
1 onion, cut in half
2 garlic cloves, minced
A bouquet garni made with a Parmesan rind, a bay leaf and a sprig of parsley
7 cups water
Salt to taste
Freshly ground pepper
4 ounces smoked trout, drained and rinsed if canned
2 tablespoons chopped fresh parsley

Steps:

  • Combine the lentils, onion, garlic, bouquet garni, water, and salt to taste in a soup pot or a large saucepan and bring to a boil. Reduce the heat, cover and simmer 45 minutes, or until the lentils are tender. Add pepper, taste and adjust salt. Remove the onion halves and bouquet garni and discard. Stir in the parsley.
  • Divide the smoked trout among 4 bowls. Ladle in the soup and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 2 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1214 milligrams, Sugar 2 grams

ROASTED TROUT WITH LENTILS AND VERJUS



Roasted Trout with Lentils and Verjus image

Categories     Fish     Roast     Christmas     Dinner     Seafood     Trout     Lentil     Christmas Eve     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 29

Lentils:
2 tablespoons olive oil
1 small carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/2 small onion, finely chopped
2 garlic cloves, finely chopped
1 cup black beluga lentils or French green lentils
2-3 cups low-sodium chicken broth
2 teaspoons Sherry vinegar
Kosher salt, freshly ground pepper
Verjus beurre blanc:
1 small shallot, thinly sliced
1 garlic clove, peeled, crushed
1 whole star anise pod
1 bay leaf
6 black peppercorns
1 cup white verjus
1/2 cup dry white wine
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
Trout and assembly:
2 tablespoons olive oil
4 6-ounce skin-on steelhead trout or salmon fillets
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Ingredient info: Verjus is a tart juice made from unripe grapes. Find it at specialty foods stores and online.

Steps:

  • For lentils:
  • Heat oil in a large saucepan over medium-high heat. Add carrot, celery, onion, and garlic and cook, stirring often, until softened, 5-8 minutes. Mix in lentils and add broth to cover by 1". Bring to a boil; reduce heat, cover, and simmer, adding more broth as needed to keep lentils covered, until lentils are tender, 20-30 minutes. Mix in vinegar; season with salt and pepper. Cover and set aside; keep warm.
  • DO AHEAD: Lentils can be cooked 1 day ahead. Let cool; cover and chill.
  • For verjus beurre blanc:
  • Bring shallot, garlic, star anise, bay leaf, peppercorns, verjus, and wine to a boil in a medium saucepan and cook until reduced to 1/4 cup, 15-20 minutes. Strain through a fine-mesh sieve into a small saucepan; discard solids.
  • Place saucepan over low heat and gradually whisk in butter, until butter is melted and sauce is emulsified. Whisk in tarragon and lemon juice; season with salt and pepper. Cover and set aside; keep warm.
  • For trout and assembly:
  • Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper. Place fish, skin side down, in pan and cook, undisturbed, until skin is crisp and releases from pan, about 4 minutes. Turn fish, add butter to pan, and cook, tilting pan and spooning butter over fish, until opaque throughout, about 2 minutes longer.
  • Stir parsley into verjus beurre blanc just before serving. Serve fish with lentils and sauce.

GRILLED SEA TROUT, PROSCIUTTO, SAMPHIRE & LENTILS



Grilled sea trout, prosciutto, samphire & lentils image

Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 8

2 sea trout fillets
2 slices prosciutto
2 tbsp olive oil , plus extra for drizzling
250g pack cooked puy lentils
3 tbsp small capers
100g samphire
½ lemon , juiced, plus 2 lemon wedges to serve
Greek yogurt , to serve

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.

Nutrition Facts : Calories 561 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 10 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium

HOT LENTILS, COLD TROUT



Hot lentils, cold trout image

Cold smoked trout combines brilliantly with bacon and earthy lentils in this easy meal

Provided by Thane Prince

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 11

225g green lentil
1small dried red chilli
1 bay leaf , torn
1medium carrot , cut into tiny dice
100g smoked streaky bacon lardons
1 garlic clove , crushed
1medium red onion , finely chopped
4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
3-4 tbsp roughly chopped flatleaf parsley
6 tbsp good olive oil
2 tbsp balsamic vinegar

Steps:

  • Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
  • Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
  • Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.86 milligram of sodium

LENTILS WITH SMOKED TROUT RILLETES



Lentils With Smoked Trout Rilletes image

A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn't offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.

Provided by Martha Rose Shulman

Categories     dinner, lunch, dips and spreads, main course

Time 45m

Yield Serves 6

Number Of Ingredients 15

2 cups / 14 ounces lentils (green, brown, or black), rinsed and picked over
1 1/2 quarts water
1 onion, cut in half
1 bay leaf
2 garlic cloves, crushed
Pinch of cayenne, or 1 dried cayenne pepper (optional)
Salt
Freshly ground pepper
7 to 8 ounces smoked trout fillets, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, at room temperature (may substitute Greek yogurt)
4 to 6 tablespoons plain Greek yogurt (depending on whether or not you use butter)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

Steps:

  • In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne. Bring to a gentle boil over medium-high heat. Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture. They should not be mushy but they shouldn't be crunchy either. Taste and adjust salt. Add pepper. Using tongs, remove and discard onion and bay leaf.
  • While lentils are simmering make rillettes. In a medium bowl, break up trout with your fingers or with a fork. In a small bowl, mix together olive oil and butter until well amalgamated. Mash trout with a fork, then work in olive oil and butter, and yogurt. Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture. Work in lemon juice and stir in minced chives and pepper. Refrigerate if not using right away. Remove from refrigerator 30 minutes before serving.
  • Spoon warm lentils onto plates or wide bowls. To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture. With another soup spoon, round the top of the mound, then ease off on top of the lentils. Repeat with another spoonful and serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 912 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT WITH FRENCH LENTIL SALAD



Smoked Trout With French Lentil Salad image

Number Of Ingredients 18

FOR THE MARINADE/DRESSING:
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon style mustard
1 teaspoon finely chopped garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 Brook trout, 10 to 12 ounces each, gutted and cleaned, heads removed
FOR THE SALAD:
1/2 cup French green lentils
1/2 teaspoon kosher salt
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh Italian parsley
apple wood chips soaked in water for at least 30 minutes
kosher salt
lemon wedges

Steps:

  • TO MAKE THE MARINADE/DRESSING: In a medium bowl whisk together the marinade/dressing ingredients. Place the trout in a large, resealable plastic bag and pour in all but 2 tablespoons of the marinade/dressing (reserve the 2 tablespoons in the bowl). Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour. TO MAKE THE SALAD: Rinse the lentils under cold running water, then put them in a small saucepan with 2 cups water and the salt. Bring to a boil, then simmer until the lentils are tender, 25 to 30 minutes. Drain and add the lentils to the reserved marinade/dressing. Add the remaining salad ingredients. Stir and adjust the seasonings, if necessary. Follow the grill's instructions for using wood chips. Remove the trout from the bag and discard the marinade. Grill the trout over Indirect Medium heat until cooked through, about 15 minutes. Do not turn. Remove from the grill. Cut through the skin and flesh along the backbone and carefully peel off the skin on both sides. Use the knife blade to slide the flesh away from the backbone, leaving the rib bones behind. Remove any bones sticking to the flesh. Season with salt, garnish with lemon wedges, and serve warm or at room temperature with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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



Pan-Roasted Sea Trout with Umbrian Lentils and Red Cabbage Sottaceto image

Categories     Side     Fry     Stew     Trout     Lentil     Kosher     Cabbage     Simmer

Yield serves 4

Number Of Ingredients 14

for the cabbage
1/4 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1/4 head of red cabbage, cored and thinly sliced (about 4 cups)
1 cup balsamic vinegar
for the fish
4 6-ounce fillets sea trout, skin on
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
30 whole fresh Italian parsley leaves
Lentils Castellucciano (page 264)
2 tablespoons finishing-quality extra-virgin olive oil, plus more for drizzling
1 lemon

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)

Tips:

  • Choosing the Best Trout: Opt for fresh, wild-caught trout for the best flavor and texture. If using frozen trout, thaw it thoroughly before cooking.
  • Cooking the Trout: There are several ways to cook trout, including pan-frying, baking, grilling, or poaching. For pan-frying, use a non-stick skillet and cook the trout until the skin is crispy and the flesh is flaky.
  • Selecting Lentils: Choose high-quality lentils for the best results. Lentils come in various colors and sizes; choose the type you prefer for your recipe.
  • Cooking Lentils: Rinse the lentils thoroughly before cooking. Lentils can be cooked in various ways, including boiling, simmering, or using a pressure cooker. Follow the instructions on the lentil package for the best cooking method.
  • Flavoring the Dish: Add herbs, spices, and vegetables to enhance the flavor of the trout and lentils. Common flavorings include garlic, onion, thyme, rosemary, and paprika.

Conclusion:

Trout with lentils is a delicious and nutritious meal that can be enjoyed for lunch or dinner. The combination of protein-rich trout and fiber-packed lentils creates a balanced and satisfying dish. By following the tips and using high-quality ingredients, you can easily create a restaurant-quality trout with lentils at home. So experiment with different flavorings and cooking methods to find your perfect combination and enjoy this versatile and flavorful dish.

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