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Rainbow trout with mustardy lentils & Savoy cabbage
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80g uncooked LoveLife lentils, rinsed
1 tbsp olive oil
1 leek, finely sliced
¼ Savoy cabbage, finely sliced (100g prepared weight)
265g pack 2 Scottish loch trout fillets
150ml low salt vegetable stock
2 tbsp Dijon mustard
1 tbsp soured cream
1. Place the rinsed lentils in a pan and cover completely with cold water. Bring to the boil, then simmer for 15 minutes or until tender. Drain and set aside. Meanwhile, heat 2½ tsp oil in a frying pan over a medium heat. Gently fry the leeks for a minute, then add the cabbage and fry for another 3-4 minutes until tender.
2. Preheat the grill to medium. Arrange the trout fillets, skin-side down on a foil-lined oven tray. Brush with the remaining oil, season lightly, then slice the lemon and arrange on top. Grill for 8 minutes or until cooked through with the flesh opaque.
3. Stir the stock and mustard through the leeks and cabbage, then stir in the lentils and soured cream, take off the heat and divide between two plates. Top with the trout fillets (remove the skin before serving if preferred) and serve.
Cook’s tip Rainbow trout is a delicate, oily fish that is a good source of omega 3 fatty acids, which contribute to the normal function of the heart. You could swap the trout for salmon fillets, or choose ready-to-eat smoked rainbow trout fillets.
Typical values per serving:
8.2μg Vitamin D/728mg omega 3/2 of your 5 a day/High in vitamin D
This recipe was first published in March 2020.