Smoked trout fillet with lentil salad and lemon confit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === BARBEQUE SMOKED TROUT FILLETS === | ||
| 8 | Boneless skin-on trout fillets | |
| 2 | tablespoons | Olive oil |
| 2 | Garlic cloves; peeled, chopped | |
| Juice of 1 lemon | ||
| ½ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Dried thyme |
| ½ | teaspoon | Fresh chopped cilantro |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === LEMON CONFIT === | ||
| 2 | Lemons; washed | |
| ¼ | cup | Granulated sugar |
| 2 | Dried chili peppers | |
| 2 | Star anise | |
| ½ | teaspoon | Fennel seeds |
| 1 | Bay leaf | |
| 10 | Basil leaves | |
| 1 | Sprig fresh rosemary | |
| ¼ | teaspoon | Salt |
| === FOR COOKING LENTILS === | ||
| 1 | Box dried green lentils - (1.1 lbs); rinsed | |
| 1 | Bay leaf | |
| 1 | Dried chili pepper | |
| 1 | small | Basil and parsley bundle |
| 1 | Onion; peeled, split | |
| 1 | Carrot; peeled, and | |
| Split lengthwise | ||
| 3 | Garlic cloves; peeled, smashed | |
| 1 | tablespoon | Salt |
| === FOR MIXING SALAD === | ||
| 1 | Roasted pepper; peeled, diced small | |
| 1 | medium | Ripe tomato; medium diced |
| 3 | Green onions; trimmed, sliced thin | |
| 1 | tablespoon | Fresh chopped cilantro or basil |
| 1 | Cooked carrot from cooked lentils; diced small | |
| 2 | ounces | Olive oil |
| 1 | ounce | Good vinegar; (sherry) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Salad greens | ||
Directions
Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well.
Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice. Lemon Confit: Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 cups cold water with all ingredients and bring to boil. Simmer 20 minutes until moderately soft. Let cool in syrup. For Cooking Lentils: Place all ingredients in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool. For Mixing Salad: Drain lentils and mix with first 9 mixing ingredients. Serve over salad greens. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9575) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Richard Dowd
Converted by MM_Buster v2.0l.