Trout With Lentils, Bacon And Walnut Vinaigrette

Name: Trout With Lentils, Bacon And Walnut Vinaigrette
Ingredients: Salt and freshly ground black pepper; 11/2 cups cooked Puy lentils, rinsed; 1/4 cup walnut oil; 11/2 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; Two 10-ounce skin-on trout fillets; 2 tablespoon creme fraiche; 1 tablespoon chopped parsley; 1 tablespoon chopped chives

12 ingredients

1 steps

Ingredients

Salt and freshly ground black pepper
11/2 cups cooked Puy lentils, rinsed
1/4 cup walnut oil
11/2 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
Two 10-ounce skin-on trout fillets
2 tablespoon creme fraiche
1 tablespoon chopped parsley
1 tablespoon chopped chives

Directions

1

{"0":"1. 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.","2":"2. Meanwhile, 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.","4":"3. Cook bacon: In a medium saute pan over medium heat, cook bacon until tender and golden on all sides, about 4 minutes. Remove bacon from pan and set aside.","6":"4. 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.","8":"5. Stir creme fraiche and herbs into warm lentils. Season with salt to taste.","10":"6. 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."}