Pan-roasted Fjord Trout with lentils, crispy bacon and chervil

Ingredients

Fish & Shellfish

  • 4 trout fillets, each weighing 150g

Oils & Vinegars

  • vegetable oil
  • 2 tbsp of red wine vinegar, white wine vinegar or balsamic
  • 125ml of olive oil, or rapeseed oil

Dairy

  • 1 knob of butter

Store Cupboard

  • sea salt
  • 200g of puy lentils, picked over and rinsed
  • 2 tsp Dijon mustard
  • sea salt

Fruit & Vegetables

  • 1 shallot, peeled
  • 1 carrot, small, peeled
  • 1 garlic clove, unpeeled

Spices & Dried Herbs

  • 1 bouquet garni, made with 1 thyme sprig, 1 parsley sprig
  • freshly ground black pepper

Salad & Fresh Herbs

  • 1 handful of chervil, leaves only, chopped
  • micro cress, chervil
  • rocket

Fresh Meat

  • 75g of smoked bacon