We were at the fishmongers and spotted the most beautiful sea trout and they kindly gave us some fillets. They were so delicious and worked so well with the chorizo and earthy lentils. I can’t wait to make it again. As you can see from the picture we are very lucky to have such a talented fishmonger. You can use the ragout part to pair with any fish, chicken or chops.
Ingredients (serves 2)
- 2 sea trout fillets
- 1 leek finely sliced
- 1 garlic clove, peeled and finely chopped
- 100g of lentils
- 3 cooking chorizo, skins removed and roughly chopped
- 300ml of fish or vegetable stock
- drizzle of oil for frying
- seasoning to taste
- Place the lentils in a saucepan, cover with cold water. Bring to the boil and simmer for 15 minutes, drain an set aside.
- Heat a saucepan over a medium heat. Add the chopped chorizo and cook for a minute until they release their oil. Add the leeks and cook for 2 mins occasionally stirring, add the garlic and cook for another minute until the garlic is fragrant and leeks have softened. Add the stock and lentils simmer for around 5 mins while you cook the fish.
- Heat a drizzle of olive oil in a frying pan until hot. Place the fish fillets in the pan skin side down. Cook for 3 minutes, flip the fish turn the heat down to medium and cook for further 2 minutes. To get the skin crispy flip one more time to get the skin nice and crispy.
- To serve, taste the lentils and season to taste. Share the lentil ragout between 2 serving bowls. Place the fish fillet on top. Enjoy.