400 g (13 oz) can Puy lentils, drained
2 tablespoons balsamic vinegar
4 spring onions, chopped
3 tomatoes, chopped
4 thick trout steaks, 150 g (5 oz) each
finely grated rind and juice of 1/2 lemon
leaves from 2-3 thyme sprigs
large pinch of crushed dried red chillies
150 ml hot fish stock
salt and pepper
50 g (2 oz) rocket leaves, to serve


1.Preheat the slow cooker if necessary. Place the lentils in the slow cooker pot, then stir in the balsamic vinegar, spring onions and tomatoes.
2.Arrange the trout steaks on top in a single layer, then sprinkle with the lemon rind and juice, thyme leaves and chillies and season to taste
3.Pour the stock around the trout steaks, then cover with the lid and cook on low for 22-3 hours or until the trout is cooked through and flakes easily when pressed in the centre with a small knife.
4.Divide the rocket leaves between 4 serving plates. Arrange the trout and lentils on top and spoon over a little of the stock. Serve immediately.
5.FOR SMOKED COD & SPINACH SALAD, follow the recipe above, using 100 g (32 oz) sliced button mushrooms instead of the tomatoes and 4 thick smoked cod loin steaks, 150 g (5 oz) each, instead of the trout.
6.After cooking, stir 50 g (2 oz) baby spinach leaves, rinsed and drained, into the lentil mixture and serve each portion topped with a poached egg

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