Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils. Put them in a saucepan, add 750 ml water and 3 g salt, and bring to a boil. Simmer partially covered for 20–25 minutes, until tender but still holding their shape. Drain.
Soften the leek and apple
Halve the leek lengthwise, rinse it thoroughly, and cut it into thin half-moons. Core the apple and cut it into small cubes. Heat 10 ml oil in a skillet, add the leek, and cook over medium heat for 4 minutes, until softened but not browned. Add the apple and cook for another 2 minutes.
Finish the lentil side
Add the cooked lentils, stock, mustard, and apple cider vinegar to the leek and apple. Stir and heat for 3–4 minutes, until the liquid coats the lentils. Remove from the heat and stir in the butter, lemon juice, and dill. Season with the remaining 2 g salt and 0.5 g black pepper.
Pan-fry the trout
Pat the fillets dry with a paper towel and season with the remaining 2 g salt, distributing it evenly among all the fillets; if necessary, take some from the amount used for the side. Season with the remaining 0.5 g pepper. Heat the remaining 10 ml oil in a clean skillet. Place the fillets skin-side down and press them with a spatula for about 20 seconds to keep the skin from curling. Cook for 4–5 minutes, until the skin is golden and crisp, then turn and cook for another 1–2 minutes. The fish should reach about 63°C at its thickest part.
Serve
Divide the warm lentils among four plates and place the trout on top, skin-side up, so it stays crisp. Serve immediately, while the side is hot and the fish is juicy.
