Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils, place them in a saucepan and pour in 400 ml of water. Add 1.5 g of salt, bring to a boil, then simmer gently for 20–25 minutes, until tender but still holding their shape. Drain.
Prepare the vegetables and orange
Halve the fennel, remove the tough core and cut it into thin slices. Finely chop the shallot. Peel the orange and cut it into pieces, catching the juice. Chop the parsley.
Sauté the fennel
Heat 5 ml of olive oil in a frying pan. Add the shallot and fennel, season with 0.5 g of salt and sauté over medium heat for 5–6 minutes. The fennel should soften but remain slightly crisp; if it starts to stick, add 15 ml of water.
Finish the warm lentils
In a bowl, mix the mustard, lemon juice, reserved orange juice and the remaining 5 ml of olive oil. Stir the cooked lentils, orange pieces and parsley into the pan. Heat for 1–2 minutes and season with the remaining salt and pepper.
Cook the trout and serve
Pat the fillets dry and season with the remaining 1 g of salt and the pepper. Place them skin-side down in a clean non-stick pan and cook over medium-high heat for 4–5 minutes, until the skin is crisp. Turn them over and cook for another 1–2 minutes, depending on the thickness of the fillets. Serve immediately on the warm lentils.
