Seared Manitoba Steelhead Trout with Navy Bean & Lentil Marinara
60 Minutes |
Servings:
6-8 |
Prep:
15 Minutes |
Cook:
45 Minutes
Seared Manitoba Steelhead Trout with Navy Bean & Lentil Marinara
60 Minutes
Servings:
6-8
Prep:
15 Minutes
Cook:
45 Minutes
Seared Manitoba Steelhead Trout with Navy Bean & Lentil Marinara
60 Minutes
Servings:
6-8
Prep:
15 Minutes
Cook:
45 Minutes
Ingredients
Ingredients
Lentil Marinara
- 1 Cups (250mL) Green or Brown Lentils
- 1 Cup (250mL) Canned Navy Beans Drained
- 1 Can (800mL) Diced Tomatoes (Good Quality)
- 1 Tbsp (30mL) Tomato Paste
- 4 Cloves Garlic Chopped
- 1 Peak of the Market Red Onion Chopped
- 1 Tbsp (30mL) Fresh Oregano
- 2 Tbsp (60mL) Chopped Parsley
- 6 Cups (1.5 liter) Chicken Stock
- 2 Tbsp Canola Oil
- Salt/Pepper to taste
Steelhead Trout
- 4 Steelhead Trout Portions 4-6 oz each
- 2 Tbsp Canola Oil
- Salt for seasoning
- Small salad greens for garnish (optional)
Method
- In a heavy bottom pot, sweat the onions and garlic with canola oil until soft and translucent, season with salt. Add tomato paste and cook an additional 2-3 minutes.
- Cover with half of the chicken stock and simmer on low heat for 20 minutes to develop flavor.
- Add the remaining chicken stock and the 1 cup of dried brown or green lentils.
- Add fresh oregano and simmer until lentils are tender.
- Once lentils are cooked to desired consistency take half of the tomato and lentil sauce and blend. (blender or hand blender both work well)
- Add the pureed lentil and tomato mixture back to the original base.
- Fold navy beans into the tomato sauce and add the fresh chopped parsley
- Season to taste with salt and pepper and reserve on low heat.
- Heat sauté pan first and then add canola oil
- Season trout with salt and sear presentation side down until golden brown.
- Place in preheated 375°F oven and bake seared side down for approximately 8 minutes
- Place two spoonfuls of marinara sauce in large pasta bowls and top with seared side up trout.
Tips
Serve with fresh lemon and a small tuft of baby salad greens
Notes
Serve with fresh lemon and a small tuft of baby salad greens