Smoked Trout Fillet With Lentil Salad And Lemon Confit

Recipe Ingredients

		Barbeque Smoked Trout Fillets
8		Boneless skin-on trout fillets
2 tablespoons	30ml	Olive oil
2		Garlic cloves - peeled, chopped
		Juice of 1 lemon
1/2 teaspoon	2.5ml	Fennel seeds
1/4 teaspoon	1.3ml	Dried thyme
1/2 teaspoon	2.5ml	Fresh chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lemon Confit
2		Lemons - washed
1/4 cup	49g / 1.7oz	Granulated sugar
2		Dried chili peppers
2		Star anise
1/2 teaspoon	2.5ml	Fennel seeds
1		Bay leaf
10		Basil leaves
1 section		Fresh rosemary
1/4 teaspoon	1.3ml	Salt
		For Cooking Lentils
1		Dried green lentils - (1.1 lbs) - rinsed
1		Bay leaf
1		Dried chili pepper
1		Basil and parsley bundle (small)
1		Onion - peeled, split
1		Carrot - peeled, and
		Split lengthwise
3		Garlic cloves - peeled, smashed
1 tablespoon	15ml	Salt
		For Mixing Salad
1		Roasted pepper - peeled, diced small
1		Ripe tomato - medium diced (medium)
3		Green onions - trimmed, sliced thin
1 tablespoon	15ml	Fresh chopped cilantro or basil
1		Cooked carrot from cooked lentils - diced small
2 oz	56g	Olive oil
1 oz	28g	Good vinegar (sherry)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad greens

Recipe Instructions

Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well.

Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice.

Lemon Confit: Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 cups cold water with all ingredients and bring to boil. Simmer 20 minutes until moderately soft. Let cool in syrup.

For Cooking Lentils: Place all ingredients in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool.

For Mixing Salad: Drain lentils and mix with first 9 mixing ingredients. Serve over salad greens.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9575) - from the TV FOOD NETWORK

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