L’Artisan: Steelhead Trout
with Braised Lentils, Radicchio & String Pea Salad
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Cozy and chic come together in this cold-weather showpiece. Each plate stays down to earth with a helping of delicate lentils, cooked with garlic and our Mezzogiorno seasoning mix. Underline the Italian influences by adding sweet cherry tomatoes and fresh basil leaves. Blanched string peas and radicchio meet in a swirl of balsamic vinaigrette for a sophisticated salad that’s crispness, bitterness and cheffiness. Pan-seared steelhead trout—sustainably raised in the Pacific Northwest, with Ocean Wise approval—caps off each plate with yet more colour.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 100g String peas (sugar snap peas or snow peas)
- 140g Multicoloured cherry tomatoes
- 2 Garlic cloves
- 1 Bunch of basil
- 1 Radicchio
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 110g Puy lentils
- 30ml Vegetable demi-glace
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Mustard, Trout
You will need:
2 Medium pots
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
56 g
Saturated Fat
10 g
Sodium
720 mg
Total Carb
62 g
Sugars
11 g
Protein
40 g
Fibre
22 g
Preparation
Start the lentils
Bring a medium pot of salted water to a boil. Mince the garlic. In a second medium pot, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the lentils and sauté, 1 to 2 min., until coated. Add the demi-glace and 2 ¼ cups water (double for 4 portions); bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, 20 to 25 min., until tender and the water has been absorbed; season with a drizzle of oil, ½ the spices and S&P.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Cut each pod crosswise into thirds on an angle. Halve the tomatoes. Remove the root end of the radicchio; quarter lengthwise, then tear into bite-size pieces.
Blanch the string peas
Add the string peas to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Cook the trout
Meanwhile, pat the trout dry with paper towel; season with ½ the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through. Transfer to a plate and keep warm.
Finish the lentils
Meanwhile, pick the basil leaves off the stems; thinly slice the leaves. To the pot of lentils, add ½ the tomatoes. Cook, stirring frequently, 1 to 2 min., until warmed through. Add ½ the basil; stir well.
Make the salad & serve
In a large bowl, combine the vinaigrette, and remaining garlic and spices. Add the radicchio, string peas, remaining tomatoes and S&P; toss well. Divide the lentils between your plates. Top with the trout. Garnish with the remaining basil, a drizzle of oil and freshly cracked black pepper. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
