Kamberg trout with leeks and lentils


Ingredients 12
Servings 4
Time

Ingredients

  • 250
    ml
    dried lentils, washed and sorted
  • 3
    medium leeks (white parts only), trimmed, cleaned and thinly sliced
  • 30
    ml
    butter
  • 4
    spinach leaves, stalks removed
  • salt and milled black pepper to taste
  • 4
    medium carrots, cut into julienne strips
  • 30
    ml
    butter
  • 30
    ml
    sugar
  • 2
    kg
    trout or salmon trout, filleted and boned but retaining skin
  • 250
    ml
    cake flour seasoned with salt and white pepper
  • 45
    ml
    butter
  • 15
    ml
    sunflower oil
 

Method

 
Simmer lentils in water to cover for 30 to 40 minutes, until soft but not mushy. Sauté leeks in melted butter until softened, then add cooked, drained lentils. Steam spinach leaves lightly. Season and keep warm. Simmer carrots in water to cover until softened. Add butter and sugar and boil until water evaporates, allowing sugar and butter to caramelise carrots. Cut trout into 8 cm thick slices. Dredge in flour mixture. Fry in butter and oil for 1 to 2 minutes a side, or until fish flakes easily when tested with a fork. Do not overcook. Remove skin. TO ASSEMBLE: Spoon a mound of lentils and leeks onto centre of a heated plate. Top with one fish fillet. Top with a folded spinach leaf, then place another fish fillet on top. Follow with a twirl of caramelised carrots.
 

Read more on: steam  |  fish/seafood  |  shallow-fry
 

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