Pan-fried trout with beetroot lentils
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Pan-fried trout with beetroot lentils
Beetroot two ways – in a quick blitzed sauce and in chunks – gives a lovely earthy flavour to ready-cooked lentils. Top with trout fillets for an omega-3-rich supper.
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
631Kcal
Fat
37gr
Saturates
8gr
Carbs
29gr
Sugars
13gr
Fibre
10gr
Protein
41gr
Salt
2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 25g walnuts
- 50g soured cream
- 1 tbsp chopped dill, plus extra to serve
- 1 x 250g pack cooked beetroot, drained
- 75ml vegetable stock or water
- 1 tbsp olive oil
- 1 garlic clove, finely sliced
- 1 x 250g pouch Merchant Gourmet puy lentils and green lentils
- ½ tsp salt
- 1 x 240g pack Taste the Difference trout fillets
- 30g pink pickled onions (drained weight)
Step by step
- Toast the walnuts in a large saucepan for 3-4 minutes, until fragrant. Set aside to cool, then roughly chop. Mix together the soured cream and dill and set aside.
- Chop half the beetroot into small chunks. Roughly chop the remaining beetroot and place in a blender with the stock or water. Whiz to a smooth sauce. Add ½ tablespoon of the olive oil and the garlic to the same saucepan and set over a low heat for 2-3 minutes until fragrant and sizzling. Tip in the lentils, beetroot sauce, beetroot chunks, ½ teaspoon of salt and plenty of black pepper. Stir together, then warm through over a low heat for 10 minutes.
- Meanwhile, heat the remaining ½ tablespoon of oil in a non-stick frying pan over a medium heat. Pat the trout fillets dry with kitchen paper, then season both sides. Fry, skin-side down, for 3-4 minutes until crisp and cooked through by about a third, then turn and cook for 1-2 minutes, or until cooked through and no longer translucent in the centre.
- Stir the pickled onions through the lentils, then divide between two shallow bowls. Top with the trout fillets, a dollop of the dill soured cream, the chopped walnuts and a scattering of extra dill.
