Smoked Trout Fillet with Horseradish and Red Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 trout fillet (s), smoked, skinless
- 1 shallot (s), (noble onion)
- 100 g lentils, red
- 0.5 ½ carrot (s)
- 1 ½ tablespoon crème fraîche
- 2 teaspoons horseradish, (cream)
- 1 cup vegetable broth
- salt and pepper
- 1 bottle red wine
- 1 baguette (s), fresh and still warm
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Take the trout fillets out of the packaging approx. 30 minutes before consumption so that they can be served at room temperature.
- Peel and dice shallot and carrot. Sauté both in oil or clarified butter in a small pan over a low flame for about 3-5 minutes. Then add the red lentils, stir and sauté briefly. Add the first half of the vegetable stock and stir, then simmer for about 10-15 minutes and add a dash of vegetable stock over and over so that the amount does not get too dry and burn.
- In the meantime, mix the creme fraiche and the cream horseradish together, seasoning with salt and pepper.
- As soon as the red lentils are done (if desired a little al dente), pepper, stir again and remove from the flame.
- Put the horseradish cream next to the trout fillet, add the red lentils in the desired amount and, optionally, use coarse colored pepper over the trout.
- In addition, the fresh baguette in thin slices and a glass of red wine (which, ideally, could already do its job during preparation).
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