Serves 2

INGREDIENTS - THE TROUT

• 2 ocean trout fillets
• Olive oil
• Sea salt
• Freshly ground black pepper

INGREDIENTS - THE LENTILS 

• 200g lentils (French style/Puy lentils/small green)
• 100g smoked bacon, diced
• half a brown onion, peeled and chopped
• 4 garlic cloves, peeled but left whole
• 600ml chicken stock
• 8 cherry tomatoes, halved
• 3 sprigs fresh thyme, picked
• 3 sprigs fresh oregano, picked
• Drizzle of good extra virgin olive oil
• Sea salt
• Freshly ground black pepper

METHOD - THE TROUT

To smoke the fish you will need a portable smoker.

Prepare your smoker with your sawdust – we used Mallee wood sawdust.

Place your sawdust on the base tray of the smoker with your heat source underneath the sawdust tray.

Oil and season your fish fillets and place skin side down on the rack which will be approx 8cm above the sawdust.

Place the lid on the smoker and leave to smoke for approx one hour depending on the thickness of your fish fillets.

There is no need for brining if you are using a fish with a high oil content – e.g. salmon, trout or mackerel.

A good sign that the fish is cooked is when the flakes of the fish start to separate easily.

Remove the skin from the fish before serving. Alternatively, you can pan fry or barbecue a piece of fish to serve with the lentils.

METHOD - THE LENTILS

In a small heavy-based saucepan, on a medium to high heat, sauté the bacon and onion in a little of the olive oil until soft.

Add the lentils, whole garlic cloves and fresh herbs.

Continue to cook for a few minutes and add the tomatoes, chicken stock and season with salt and pepper.

Bring to the boil then turn down to a low simmer. The lentils will take 20-25 mins to soften and the stock will reduce to the consistency of a risotto.

After 20 minutes check to see if the lentils are cooked through – they still need to be slightly nutty.

Finally, stir a drizzle of olive oil through the lentils.

Spoon onto a plate and place hot smoked ocean trout fillet on top. Garnish with parsley.

This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop

Category: Cooking
Written: Thu 01 Sep 2016
Printed: September, 2016
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