Warm Trout Salad with Baby Spinach and Lentils

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.


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