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

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