Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils and place them in a pot with 700 ml of water and 2 g of salt. Bring to a boil and simmer over low heat for 20–25 minutes, until tender but still holding their shape. Drain.
Roast the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them into sticks about 1.5 cm thick. Toss them with 15 ml of olive oil, the cumin, 1 g of salt, and half of the black pepper. Add the unpeeled garlic clove and roast on a baking sheet for 20–25 minutes, until the carrots are browned at the edges and tender inside.
Make the dill dressing
Finely chop the dill. Grate a little lemon zest and squeeze out 20 ml of juice. Squeeze the roasted garlic out of its skin and mash it. Mix it with the dill, lemon juice and zest, mustard, apple cider vinegar, 5 ml of olive oil, and the remaining salt and pepper.
Pan-sear the trout
Pat the fillets dry with a paper towel and season with the remaining 2 g of salt. Heat 10 ml of olive oil in a large pan over medium-high heat. Place the trout skin-side down and press it with a spatula for the first 20 seconds so the skin sears evenly. Cook for 4–5 minutes, then turn and cook for another 1–2 minutes, until the flesh flakes easily.
Finish the warm lentils
Cut the onion into thin slices. In a bowl, toss the drained lentils with the roasted carrots, onion, and dressing. Taste: the dressing should give the dish a pleasant freshness; if needed, add the remaining 5 ml of lemon juice. Divide among plates and top with the trout, skin-side up.
