Summary

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

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Instructions

1. Take the trout fillets out of the packaging approx. 30 minutes before consumption so that they can be served at room temperature.
2. 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.
3. In the meantime, mix the creme fraiche and the cream horseradish together, seasoning with salt and pepper.
4. As soon as the red lentils are done (if desired a little al dente), pepper, stir again and remove from the flame.
5. 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.
6. In addition, the fresh baguette in thin slices and a glass of red wine (which, ideally, could already do its job during preparation).