For a sophisticated yet simple supper try Valentine Warner’s seared trout fillet with lentils in light mustard sauce – a real show stopper. Tasty trout fillets are served on creamy Puy lentils with piquant roast tomatoes in this impressive yet remarkably easy recipe.
2 x 6oz fillet pieces of trout, skin on
2 x 6 cherry tomatoes attached to vine if possible
Drizzle of olive oil
1 medium banana shallot peeled and diced very finely or two small ones
1 medium carrot peeled and diced finely
1 stick of celery diced finely
1 clove garlic finely chopped
Pinch of dried thyme
1 bay leaf
120ml white wine
400ml fish stock
1 generous tsp Dijon mustard
1 generous tsp wholegrain mustard
50 – 75ml double cream
2 tsps very finely chopped parsley
½ tsp very finely chopped tarragon
1 tsp flour
Set oven on at 220c fan
Place the tomatoes, keeping them attached to the stalk on a small baking tray and generously drizzle with oil and salt. Cook for 15 minutes until their skins are withered and beginning to burn. This should be done 15 minutes before serving – adjust timings as required.
Put the lentils in a small pan, cover with water, bring them up to a gently simmer and cook for 30 minutes or so or until tender. Drain and leave to one side.
Sweat the shallots in the butter with the carrot and celery, pinch of dry thyme and bay leaf. Very gently sauté for 6-8 minutes or until the shallots are very tender, only at this point stir in the garlic and cook for a further minute. Tip in the white wine and reduce until it appears to have totally evaporated. Now pour in the fish stock and reduce until you only have about 3-4 tablespoons left of liquid. Add the drained lentils. Stir in the mustards, followed by the cream, season to taste, put to one side.
Lower the trout fillet skin side down into the flour mixed with salt combined on a plate. Pat off any excess flour.
Get a small frying pan nice and hot, add 25g butter with a small splash of sunflower oil and lower in the trout fillets skin side down; it should sizzle immediately. Rest a small side plate on top of the fillet to help the skin crisp. Remove the plate after 4 minutes. When you have about 2 fingers width of the top of the raw fillet showing flip it over for 30 seconds, before removing from the frying pan, the trout fillet should be only just cooked on the inside.
Reheat your lentils, stir through all your herbs and spoon the lentils into the middle of the plate, put the cherry tomatoes on top with the stalk still attached and slide the trout fillet on top crispy skin facing upwards and enjoy