PARINGS / GRØN
BROWN TROUT, RED LENTILS & PEA GAZPACHO
Yet another delicious recipe created by Master Sommelier, Alexander Koblinger. Celebrating spring and honoring green in its many ways.
Pair this beautiful dish with Sparkling Tea GRØN. The recipe serves four people.
PARINGS / GRØN
BROWN TROUT, RED LENTILS & PEA GAZPACHO
Instructions
Cooking the trout: Cut the limes into quarters and mix them with salt, sugar and the chilli. Generously sprinkle the mix onto the fish. Marinate in the fridge for approx. 6 hours. Rinse under cold running water, remove the skin and carefully remove the bones (ideally using tweezers). Cut into strips.
While the fish is marinating, sauté the peas and shallot in olive oil. Deglaze with white wine and top up with vegetable stock. Bring to the boil and blend. Strain and season to taste. Chill. When the soup is served cold the spices are less prominent, so season again just before serving.
For the lentils, sauté the shallot in olive oil, add the soaked lentils and deglaze with vinegar. Add fresh green peas and pepper and then the stock. Simmer for approx. 3 minutes, season with lemon juice. Serve at room temperature. At the table, pour the soup over the trout and the lentils.
Tip: Instead of olive oil you can use Camelina oil which goes very well with fish and vegetables.
Ingredients
The Pea gazpacho
- 200 grams peas
- 1 finely sliced shallot
- olive oil for sautéing
- 40 ml. white wine
- 200 ml. good quality vegetable stock
- Salt
- Cayenne pepper
- A dash of lemon juice
- Mint leaves
Red lentils
- 1 finely sliced shallot
- Olive oil for sautéing
- 200 grams red lentils, pre-soaked
- 40 ml. Riesling vinegar
- 2 tbsp. fresh peas
- 1 tbsp. finely diced oven roasted red pepper
- 80 ml. vegetable stock
- salt
- A dash of lemon juice
The Brown trout
- 100 grams of coarse salt
- 100 grams of brown sugar
- 2 fresh limes
- 1 small chilli, seeds removed
- 1 fresh brown trout fillet, approx. 300 g
- Salt
