Stuffed Trout

Ingredients

• 120 g brown lentils
• 4 shallots
• 1 bunch parsley (20 g)
• 1 tsp Olive oil
• 4 trout fillets (ready to cook, headless)
• Pepper
• 8 slices turkey ham (20 g each)
• Salt
• 1 tbsp spelt whole‑grain flour (10 g)
• 1 apple
• 2 tbsp Rapeseed oil
• 2 tbsp Red wine vinegar

Instructions

1. 1.

   Cook the brown lentils in boiling water for 30–40 minutes over low heat until slightly firm; then drain and set aside.

2. 2.

   While the lentils cook, peel and dice the shallots. Wash, dry, and chop the parsley; reserve 1 tbsp for garnish. Heat olive oil in a pan and sauté the shallots for 3 minutes over medium heat, then add the parsley.

3. 3.

   Pat the trout fillets dry with paper towels. Season the inside with pepper and fill with the sautéed mixture and turkey ham; season the outside with salt and pepper, then dredge in flour. Peel, core, and dice the apple.

4. 4.

   Heat 1 tbsp rapeseed oil in an oven‑proof pan. Sear the stuffed trout for 2 minutes on each side over medium heat, then bake in a preheated oven at 200 °C (180 °C fan) for about 15 minutes until cooked through.

5. 5.

   In a second pan, heat the remaining oil and sauté the apple cubes for 3 minutes over medium heat. Add the lentils and stir‑heat for another 3 minutes. Season with salt and pepper, deglaze with vinegar. Arrange the lentils on a serving plate, place the trout on top, sprinkle with reserved parsley, and serve.