Lake Trout on Lentil-Cucumber Vegetable with Dill

Ingredients

• 1 cucumber
• Salt
• 50 g red lentils
• 100 g heavy cream
• 1–2 tsp fresh chervil leaves (cut)
• 1–2 tsp fresh dill tips (cut)
• mild chili salt
• 1 pinch finely grated garlic cloves
• 4 lake trout fillets (about 110 g each, boneless)
• 1 tbsp oil
• 2 tbsp double-grain flour (instant or spaetzle flour)
• 3 crushed cardamom pods
• 2 small dried red chilies
• 2 Bay leaves
• 1 sliced garlic clove
• 3 slices ginger
• mild chili salt

Instructions

1. 1.

   For the vegetable, peel the cucumber, cut it lengthwise in half and remove the seeds with a spoon. Cut the halves into small cubes. Blanch in salted water for about 2 minutes, drain in a sieve, rinse under cold water and let drain. Cook the red lentils in a pot with a little salted water until just tender, about 10 minutes. Drain in a sieve and set aside.

2. 2.

   Heat the cream briefly in a pot with the cucumber cubes and cooked lentils. Stir in chervil, dill and tarragon, season everything with chili salt and garlic, and keep warm.

3. 3.

   For the fish, wash the trout fillets, pat dry and cut each into two halves. Heat a pan over medium heat and brush the oil onto it with a brush. Coat the fish skin side briefly in the double-grain flour and brown on the skin side in the pan for about 3 minutes, adding cardamom, chilies, bay leaves, garlic and ginger.

4. 4.

   Flip the fish, remove the pan from the heat and let the fish finish cooking in the residual heat of the pan until juicy and translucent. Then remove, drain on kitchen paper, season with chili salt, and discard whole spices as desired.

5. 5.

   To serve, spread the lentil-cucumber vegetable onto warmed plates and place the fried trout fillets on top. Garnish with dill tips as desired.