Grilled Rainbow Trout With Whole Grain Mustard Vinaigrette and Black Beluga Lentils

blissfully_delish

When I think of the word “luscious”, it evokes in me a number of things – combinations of flavors and textures that complement the best parts of the ingredients, maybe luxurious ingredients that I don’t normally use.

But lusciousness need not be complex. This dish basically breaks down into three parts – the grilled fish, the lentils, and the vinaigrette. Each one works on its own, but together, the combination is sublime. We took a shortcut by using a couple of packages of the prepared beluga lentils from Trader Joe’s. I’m sending this over to the Blissfully Delish blogging event.

Rainbow Trout with Beluga Lentils and Mustard Vinaigrette

Grilled Rainbow Trout with Whole Grain Mustard Vinaigrette and Black Beluga Lentils
recipe courtesy Scott Youkilis via StarChefs

INGREDIENTS:
2 cups black beluga lentils
1 bay leaf
2 Tablespoons Dijon mustard
2 Tablespoons whole grain mustard
1 Tablespoon finely chopped capers
1 Tablespoon finely diced plus ½ cup julienned shallots
¼ cup red wine vinegar
1 Tablespoon sugar
2 Tablespoons chopped parsley
1 ½ cups extra virgin olive oil
Salt and pepper
4 whole rainbow trouts
2 Tablespoons canola oil
2 Tablespoons butter

METHOD:
Preheat grill. In a saucepot, cover lentils in two times the amount of water. Add the bay leaf and bring to a boil. Simmer for 15 minutes or until the lentils are soft but still have a little bite, then drain.

To make the vinaigrette, in a bowl whisk together both mustards, capers, diced shallot, vinegar, sugar, and parsley. Slowly drizzle in the extra virgin olive oil and season with salt and pepper.

Season the fish well with salt and pepper on the meat side. Coat the skin and the grill with cooking spray. Grill fish, skin side down and open. Cover with a lid and cook for 4 minutes. Carefully remove from grill.

Heat canola oil in a skillet over high heat. Add the julienned shallots and butter, and reduce heat to low. Cook the shallots until soft and brown. Then add the lentils. Remove from heat and toss in the vinaigrette.

To serve, mound the lentils on each plate and top with the fish. Drizzle more vinaigrette on the fish and around plate if desired.

Adapted by StarChefs.com

One thought on “Grilled Rainbow Trout With Whole Grain Mustard Vinaigrette and Black Beluga Lentils

  1. Anne

    Where did you find beluga lentils in C-bus? I was so sad when Trader Joe’s quit carrying them (I think they now sell them pre-cooked, which doesn’t work for me.) They are my favorite lentil on the planet!

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