Trout with tapenade, lentils, and saffron sauce

Trout with tapenade, lentils, and saffron sauce

This recipe was inspired by an article in the magazine Paris Match. A known Annecy chef told about his trout recipe made from local ingredients. The trout was covered with poutargue de lotte du lac d’Annecy; burbot roe probably salted and dried like poutargue in Provençe.

I wanted to use local ingredients from our supermarket and organic vegetable shop in Nice and compose my recipe from the photo in the article. The result was so good that I want to share it and encourage you to twist this recipe according to your local ingredients.

2 servings

2 pieces of fresh trout fillet
4 tsp. tapenade noir
100 ml green lentils, organic
½ broccoli
Chopped chives

For the sauce:

1 shallot, chopped
1 clove garlic, minced
2 tbsp. olive oil
200 ml white wine
Pistils of saffron

Start by cooking the lentils. They need to be cooked for about 25 minutes to be soft but not falling apart. Add a little water if needed. When they are done, cover and keep warm. Any leftover lentils can be added in salads.

In a small saucepan, warm the olive oil over medium heat and sauté the shallot and garlic for a few minutes. Add the white wine and saffron and continue cooking until the sauce has reduced to about half.

Warm the oven to 200° C.

Place the trout pieces in an oven-proof dish and roast for about 7- 10 minutes depending on the thickness of the fillet.

While the fish is roasting, steam or microwave a few broccoli florets. Place the trout pieces in the middle of the plates and spread 2 teaspoons of tapenade on top. Divide the sauce around the fish and place the lentils and broccoli on top of the sauce. Decorate with chopped chives.


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