Trout fillets with lentils, leeks, and mustard

Tip: tap a step to mark it as done.

1. Lentils

   25 min

   Rinse the lentils and cook in unsalted water for 20–25 minutes, until tender but still holding their shape. Drain.

2. Leek and carrot

   8 min

   Slice the leek into rounds and finely dice the carrot. Cook them in the butter until softened. Add the lentils, mustard, lemon juice, and salt, and stir to combine.

3. Trout

   6 min

   Pat the fillets dry and season with salt. Heat the butter in a skillet until hot, then sear the fillets skin-side down for 3–4 minutes. Flip and cook for 1 more minute.

4. Serve

   Divide the lentils among plates and place the fillets on top, skin-side up.

Tip: Before slicing the leek, split it lengthwise and rinse between the layers to remove any sand.

This recipe was translated from the Slovak original: Pstruhové filety na šošovici s pórom a horčicou