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🍽️ Smoked trout with balsamic lentils, pickled red onions and caper vinaigrette

449 kcal · 30 min · 4 servings

Ingredients

• trout fillet, smoked 2 pc.
• vegetable broth 500 ml
• shallots 1 pc.
• soup vegetables 1 bunch
• olive oil 1 tbsp
• tomato paste 1 tsp
• lentils, brown 100 g
• balsamic vinegar, dark 20 ml
• bay leaves, dried 1 pc.
• thyme, fresh 5 g
• capers 110 g
• mustard 1 tsp
• onions, red 2 pc.
• balsamic vinegar, light 125 ml
• sugar 50 g
• water 50 ml
• salad cucumbers 1 pc.
• honey 1 tbsp
• lemons 1 pc.
• corn salad 100 g

Instructions

1. 1. Carefully separate the trout fillets from the bones and skin.
2. 2. Cut the fillets into bite-sized pieces and set them aside.
3. 3. Place the remaining skin and bone scraps into a pot.
4. 4. Cover the scraps with cold vegetable broth.
5. 5. Slowly bring the broth to a boil.
6. 6. Let the broth steep for about 20 minutes.
7. 7. Strain the broth through a fine sieve and keep it for later.
8. 8. Peel the shallots and the soup vegetables.
9. 9. Cut the vegetables into small cubes.
10. 10. Heat one tablespoon of olive oil in a pot.
11. 11. Sauté the vegetable cubes in the hot oil.
12. 12. Stir tomato paste into the vegetables.
13. 13. Toast the tomato paste briefly.
14. 14. Add the lentils to the pot and stir them in.
15. 15. Deglaze the mixture with balsamic vinegar.
16. 16. Pour in the prepared vegetable broth.
17. 17. Add a bay leaf and thyme to the pot.
18. 18. Finely chop about one teaspoon of capers.
19. 19. Add the chopped capers to the lentils.
20. 20. Let the lentils simmer for about 20 minutes.
21. 21. Season the lentils with mustard, balsamic vinegar, and salt.
22. 22. Peel the red onions.
23. 23. Cut the onions into wedges.
24. 24. Heat 75 milliliters of light balsamic vinegar, 50 grams of sugar, and 50 milliliters of water.
25. 25. Stir until the sugar has completely dissolved.
26. 26. Do not let the mixture boil.
27. 27. Place the onion wedges into a jar.
28. 28. Pour the hot vinegar mixture over the onions.
29. 29. Let the onions marinate for about 30 minutes.
30. 30. Finely chop 100 grams of pickled capers.
31. 31. Cut a cucumber into small cubes.
32. 32. Mix the cucumber cubes with the capers in a bowl.
33. 33. Add some of the caper brine.
34. 34. Add 50 milliliters of light balsamic vinegar.
35. 35. Add honey to the mixture.
36. 36. Grate the zest of one lemon.
37. 37. Squeeze the juice of the lemon.
38. 38. Add the lemon zest and juice to the caper mixture.
39. 39. Season the vinaigrette with salt.
40. 40. Wash the lamb's lettuce.
41. 41. Shake the lamb's lettuce dry.
42. 42. Place the balsamic lentils into a deep plate.
43. 43. Marinate the lamb's lettuce with the caper vinaigrette.
44. 44. Place the marinated salad on top of the lentils.
45. 45. Place the trout fillet pieces on top.
46. 46. Garnish the dish with the pickled red onions.
47. 47. Drizzle a little more caper vinaigrette over the finished dish.

Nutrition per serving

• kcal: 449
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 42 g