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Pan Roasted Norwegian Fjord Trout with lentils, crispy bacon and chervil


  • 4 trout fillets each weighing 150g
  • vegetable oil
  • 1 knob of butter
  • sea salt


  • 200 g of puy lentils picked over and rinsed
  • 1 shallot peeled
  • 1 carrot small, peeled
  • 1 bouquet garni made with 1 thyme sprig, 1 parsley sprig
  • 1 garlic clove unpeeled
  • 1 handful of chervil leaves only, chopped
  • 75 g of smoked bacon
  • French vinaigrette for the lentils
  • 2 tsp Dijon mustard
  • 2 tbsp of red wine vinegar white
  • wine vinegar or balsamic
  • 125 ml of olive oil or rapeseed oil
  • sea salt
  • freshly ground black pepper
  • To serve micro cress chervil rocket


  • To begin, place the lentils in a small saucepan and cover with cold water.
  • Bring to the boil and skim away any foam that rises to the surface
  • Add the shallot, carrot, bouquet garni and garlic, reduce the heat to low and simmer for 10 minutes, or until al dente. Meanwhile, your kitchen will start to smell of the lovely thyme that's infusing in the stock. (We used lemon thyme which produces an amazing aroma while it's cooking).
  • Strain, reserving 2 tbsp of the cooking liquid and remove and re- serve the shallot and carrot.
  • Discard the garlic and bouquet garni.
  • To make the vinaigrette, whisk together mustard, a dash of the lentil cooking liquid and the vinegar until combined. Slowly drizzle in the oil, whisking continuously until emulsified.
  • Season to taste with salt and pepper - this will need to be mixed again before use.
  • While the lentils are cooking, cut the bacon into lardons or small pieces and place in a pan over a medium heat
  • Cook the bacon, stirring frequently until the fat renders down and the bacon starts to brown and crisp up.
  • When ready, remove from the pan and onto absorbent paper towel. Leave in a warm place until
  • required
  • To cook the trout, heat a large non-stick pan over a medium-high heat with a small dash of vegetable oil
  • Season the skin lightly and place skin-side down in the pan, cooking for 3-4 minutes.
  • Turn each fillet carefully, reduce the heat to the lowest setting and add a knob of butter
  • Once the butter is melted and foaming, remove the pan from the stove and allow the residual heat to cook the fish for 1 additional minute.
  • It should still be pink in the middle and feel very tender to the touch
  • During the last few minutes of cooking the trout, return the lentils to the heat, cut the shallot into long rustic strips and the carrot into a combination of fine dice and julienne.
  • Add a dash more of the reserved lentil cooking liquid. Once hot, remove from the heat and
  • finish with the vinaigrette and chopped chervil
  • To plate, add the hot lentils to each bowl, followed by the seared trout.
  • Finish with the shallot, carrot, crispy bacon, rocket and cress.