Smoked Trout with Lentils and Speck

Smoked Trout with Lentils and Speck

©Shutterstock

Smoked Trout with Lentils and Speck

Smoked Trout with Lentils and Speck

©Shutterstock

Ingredients

2
whole smoked trout
50
g
bacon
100
g
green lentils
100
g
red lentils
2
shallots
0.5
l
fish stock
1
clove
garlic
parsley
dried porcini mushrooms
tapioca flour
3
tablespoon
butter
3
tablespoon
soy sauce
1
bay leaf
black pepper, freshly ground
salt
  • Soak green lentils and red lentils separately in water.
  • Lift or pluck the meat off the smoked trout from the bones and break into flakes. Put the bones in a saucepan, add a shallot, the bay leaf and some dried porcini mushrooms. Pour on water so that everything is covered.
  • Bring to the boil, remove from the heat and leave the stock to stand for about half an hour. Strain stock.
  • Boil the red lentils in salted water for about one minute, strain and rinse. Cook the green lentils in the same way, but for about 5 minutes. Both types of lentils should be firm to the bite afterwards.
  • Cut bacon into small cubes. Finely chop one shallot and the garlic clove. Sauté everything with a tablespoon of butter.
  • Add 250ml of smoked trout stock and soy sauce and simmer gently for 5 minutes. Mix a little tapioca flour in a cup with some icy water until smooth. Stir into the sauce and bring to the boil until thickened.
  • Add the lentils, bring everything to the boil once, season with salt and pepper, stir in chopped parsley if desired. Heat 125ml of fish stock, mix in 2 tablespoons of butter, season with salt and pepper.
  • Warm the smoked trout fillets slightly in the oven (they should not get hot) and place them on a plate. Add lentils, pour over the buttery sauce.