RECIPES


Story Headline Goes Here Lorem Ipsum Dolor Sit Amet.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Serves: 2 Prep Time: 45min Cooking Time: 30min

INGREDIENTS

2 6oz Brook trout fillets (de-boned, skin on)
2 green onions (chopped)
4 sprigs fresh thyme (chopped)
2 tbls Olive oil
6 fresh basil leaves (whole)
Black pepper and coarse salt
4 vine ripened tomatos
1 cup olive oil
2 tbls 35% cream
Salt and pepper


DIRECTIONS

  1. Preheat smoker to 300 degrees and add your wood chips. Season tomatoes with coarse salt, black pepper and olive oil.
  2. Place on rack and smoke for 15 mins until soft on the outside but still firm in the middle. Keep warm in 200 degree oven.
  3. Soak your lentils in warm water for 30 mins. Set aside
  4. Score trout skin then marinate with thyme, green onions, olive oil, salt and pepper. Refrigerate
  5. Heat oil in pot and heavily caramelize onions. Add ginger, chilies and garlic then sauté for 5 mins. Next toast your cumin, turmeric and chili powder then add your soaked lentils. Saute lentils for 5 mins then add your beef stock and water.
  6. Simmer lentils for about 20 mins stirring regularly until just cooked through but before they start to fall apart. Season with salt and pepper.
  7. Peel 2 of your smoked tomatoes and coarsely chop. Keep the other 2 tomatoes warm in a 200 degree oven. Place chopped tomatoes in a small pot over medium heat and season with salt and black pepper. Begin emulsifying sauce with hand blender and slowly incorporate your olive oil. Once smooth, buzz your cream into tomato mixture. Keep warm.
  8. For the fried basil bring 1 cup of canola oil to medium high heat. Add the basil one leaf at a time but be VERY careful as fresh basil leaves tend to “pop” and spit oil up so stand back! They will only take about 25-30 seconds, so remove them before they turn brown and taste burnt. Your final product should be almost translucent looking leaves that are very brittle to the touch. Let dry on paper towel and set aside.
  9. Heat oil in pan until very hot. Sear the brook trout fillets for 3 mins skin side down. Flip and finish in oven for 5 mins.
  10. To plate this dish start by placing a good helping of the curried lentils in the middle of the plate. Cut your whole smoked tomatoes into quarters and place 4 quarters around the lentils.

More Recipes