This makes a nice light meal (be it lunch or dinner) and really tasty. This will serve 4, so it can be a make once, eat twice meal also. Just hold back on the dressing until actually serving.
- 1/2 cup French lentils (try Bulk Barn)
- 1 shallot, finely diced
- 2 tbsp. red wine vinegar
- 1 tsp. grainy mustard
- pinch of salt
- 1/3 cup olive oil
- 1/4 cup pancetta, finely diced
- 2 tbsp. parsley, chopped
- 1 large bunch of baby spinach and arugula mix, stemmed, washed and dried
- 4 x 5 oz. trout fillets, about 1 inch thick
- 1 tbsp. olive oil
Pick through the lentils and remove any stones and wash thoroughly. Put in a large pot of water and bring to the boil. Turn down the heat and let simmer until tender but not mushy.
Put the pancetta in a fry pan with olive oil and cook until crispy and brown. Keep in the pan. While the lentils are still cooking, mix together the vinegar, mustard and salt in a bowl. Whisk in the remaining oil until well combined.
Drain the lentils and combine with 2/3 of the dressing. Add the parsley and let sit for an hour.
Preheat the oven to 350 degrees. Preheat a skillet with a tbsp. of oil and cook the fillets until golden on one side. CAREFULLY turn over and place in the oven for 8-10 minutes.
Add the lentils to the pancetta in the fry pan and heat through over a high heat.
Toss the spinach/arugula mix with the remaining dressing and divide equally among the plates. Place the fillet on top and spoon the lentils over the fillet.
Pour a glass of the chilled grape and enjoy! This is sumptuous.