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red river trout, lentils, croutons

1/11/2013

16 Comments

 
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You might be making this for one, as I did, but you may as well make enough of the lentils for four servings and refrigerate or freeze what you don't use immediately.

I fell in love with Jules & Sharpie's Hot Pepper Jelly a while back, but recently bought a jar of the equally delicious Chilli Yellow Pepper Jelly from Stokes and it was the latter I used here. If you're using another make of jelly, add just one tablespoon at first then more as needed - yours might be hotter.
for the lentils (makes 4 servings):
200g puy lentils
olive oil
½ onion, finely diced
1 small carrot, peeled and finely diced
1 small stick celery, finely diced
2 garlic cloves, crushed
1 chorizo sausage (approx. 60g), skin removed, diced

100ml red wine
2 tbsps hot pepper jelly  (see note above)
juice of half a lemon
salt

a handful of parsley, finely chopped

for the trout:
1 trout fillet
salt + black pepper
a splash of olive oil
½ lemon

a handful of tiny croutons


Put the lentils in a pan with plenty of water, bring to the boil and simmer until the lentils are tender, about 20-25 minutes. Drain.

You can make the croutons while the lentils are simmering:  coat a handful of diced bread with oil in a small roasting tray and place in a 200C/180C fan oven for about 5 minutes.

Heat a couple of tablespoons of olive oil in a pan and add the onion, carrot and celery. Fry until softened, turn up the heat and add the garlic and chorizo. Fry, stirring regularly, for about 5 minutes. Pour in the wine and let it bubble away until reduced to a few spoonfuls. Add the hot pepper jelly and let it melt. Add the lentils and lemon juice and season with salt. Stir in the parsley, drizzle with more olive oil and set aside.

Heat a frying pan to fairly high. Add a good splash of oil and place the fish skin-side down, holding it down with a spatula so it doesn't arch up as the skin shrinks. Turn the fillet over after about 4 minutes and fry for one minute. Squeeze over the juice from the other lemon half and serve with a dollop of the lentils and a scattering of croutons.
16 Comments
Louise
1/11/2013 10:49:11

Chilli jelly is very easy and cheap to make. I use Nigella's recipe.
Best ones I find are those long thin red peppers which I get from
my local greengrocers for a £1 a plastic bag and the hot long thin chilli peppers. Do follow the instructions i.e the jam sugar and letting it sit without stirring bit. I up the anti re; the quantities by quite a bit.
It is very good and an awful lot cheaper if you eat in quantity.

Reply
celia link
1/11/2013 18:50:18

That looks delicious and nutritious, I love the addition of chorizo!

Reply
Stuart Inman
8/11/2013 10:32:58

Oddly enough, this has given me some inspiration for cooking smoked pork tongues. I tried them the other week for the first time, pretty cheap, from a Baltic deli in Woolwich. That time I made a sort of brawn out of a tongue and a trotter. This time it is two tongues, cooking with more or less the recipe for the lentils here. Should be good I think.

Reply
Nicola
11/11/2013 02:19:15

Hello, I love your blog, I've been pinning lots of recipes! Is there a way to follow your blog by email? I can't get the hang of RSS!

Reply
Robin
16/11/2013 02:43:23

Hello, Skinster... You've been on top form while I've been away.. Especially the leeks, ham and egg a couple of recipes back. That will drop straight into the repertoire, I'm sure.

Have to agree with Louise that in the true Skint spirit, chilli jelly is one of those things we should try making ourselves, and giving away for Christmas. Crab apples are a great base, if you can get them.

A few sharp slashes across the skin of a fillet of fish helps stop it curling up :)

Reply
mikey
5/12/2013 14:40:34

ok skintster ! you`ve been away long enough ! now for a Christmas
killer recipe !

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C
6/12/2013 06:37:17

Hope all is well Monsieur Skint.

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Norman
9/12/2013 22:37:23

Saw this done whilst watching an episode of Masterchef Australia, think the secret to avoiding the fish curling up is to score the skin in a cross-hatch pattern...

Reply
Ceiriosan
16/12/2013 11:30:04

Monsieur Skint, I hope that you are alright.

We look forward to reading more when you are up to it.

Xc

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Emma
17/12/2013 12:22:30

Just made this dish and my husband said it was the most delicious thing he had eaten for ages (and I cook a lot!). The chilli jelly, whether you have the time or inclination to make it yourself or not, was a perfect addition and, without wanting to sound like a Masterchef judge, the balance of flavours and textures was superb. I will be making this a lot and won't change a thing. Thank you for sharing.

Reply
c
17/12/2013 12:41:05

Hope all is well, Monsieur Skint.

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Aussie Girl
24/12/2013 01:36:32

Skint foodie you have been too quiet. I am waiting for December post. Have I missed it?

Reply
Bigbhoona
25/12/2013 03:32:30

Merry Christmas Skint, really enjoyed your recipes over the past year and looking forward to many more, thanks for all your posts.

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miguel
29/12/2013 17:54:08

hope all is ok skintster ! come back soon ! I`m hungry ! lol

Reply
Makeupfoodie link
6/1/2014 11:00:09

Enjoyed following your blog! Please do check out my regularly updated blog PERFECT for foodies www.makeupfoodie.com

Reply
michael
11/1/2014 19:36:45

you ok skintster ? been away a long time ! give us a shout pls

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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me