Sautéed Trout with Spicy Lentils and Greens for 2
PREY +2
tidbites
Sautéed Trout with Spicy Lentils and Greens for 2
Chef Cheyney Andrews – Bleu Events
Dogs and cats love the tasty simplicity of PREY, and now you can, too! Prey + 2 is a recipe created for the people in our pets’ lives, using the same ingredients as a PREY pet recipe plus two more (and some suggested seasonings). Dig in, and see what they wag about.

FOR THE LENTILS: 2 tablespoons sunflower oil (substitute extra virgin olive oil if needed) 1 onion, diced small 2 tablespoons tomato paste 8 ounces fresh kale (or a hearty leafy green of your choice), cut into ribbons 1 1⁄2 cups dried green lentils 4 cups vegetable stock
3 tablespoons leaf parsley, minced
Kosher salt and fresh cracked black pepper, to taste
Juice of one lemon
Spices
2 garlic cloves, minced
1 1⁄2 teaspoons coriander
1 1⁄2 teaspoons cumin
1 1⁄2 teaspoons smoked paprika
1 1⁄2 teaspoons chili flakes
1 1⁄2 teaspoons mint, cut into ribbons
INSTRUCTIONS • In a large ceramic or cast-iron pot, heat the sunflower oil. Add the diced onions and sauté until golden brown. Add the garlic and all the spices. Cook for about 2 minutes on medium-high heat, stirring regularly. When the onions are soft, add the mint and tomato paste. Continue cooking until the tomato paste has become a deep brick red color. • Now add the broth. Raise the heat to high and bring the liquid to a rolling boil; add the kale and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.) • Once the lentils are fully cooked, stir in the lemon juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. FOR THE TROUT: 3 ounces sunflower oil (substitute extra virgin olive oil if needed) 2 6-ounce skinless, boneless trout fillets 1 whole garlic clove 1 sprig of fresh thyme 1 sprig of fresh oregano Kosher salt and fresh cracked black pepper INSTRUCTIONS
• Dry the trout fillets on a paper towel. The fish must be completely dry, or it will stick in the pan.
• Heat a heavy sauté pan over medium high heat for approximately 2 minutes.
• Once the pan is heated, add the sunflower oil and allow it to heat and become shimmering.
• Season the trout with kosher salt and black pepper and add to the hot oil. • At this point, it is crucial that you not touch the fish in any manner. The fillets must be allowed to sear to create a crust.
• Cook the trout almost completely on one side. You will see the flesh changing as the cooking process happens. Once the trout is almost fully cooked, approximately 3 minutes, turn the trout over to continue cooking. • Add the whole garlic, thyme and oregano and allow them to heat in the oil. Once heated through, baste the trout repeatedly until finished cooking, approximately another 2 minutes. • Remove the trout to a plate and allow to rest for another 2 minutes. TO SERVE • Split the lentils between two plates and lay the trout on the top.
• Dress the lentils and fish with a squeeze of fresh lemon juice.
menubutton.svg
CONTENTS >
prey magazine