AT A GLANCE
Lentils and bacon are a match made in heaven - here they combine in a warm dressing served over a simple roast trout. A crisp slaw adds crunch and freshness, although a creamy mash would work equally well.
|01||Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.|
|02||Meanwhile, dry-roast fennel seeds until fragrant (30 seconds; see cook's notes). Cool slightly, then pound with a mortar and pestle with peppercorns, add rind and set aside. Place trout on a baking tray lined with baking paper, drizzle with 1½ tbsp olive oil and scatter with fennel seed mixture. Season to taste with sea salt and roast until cooked medium-rare (10-15 minutes).|
|03||Meanwhile, heat remaining olive oil in a saucepan over medium-high heat, add shallot and garlic and sauté until tender (3-4 minutes). Add bacon and sauté until beginning to crisp, then stir in vinegar, lemon juice and lentils, season to taste, and keep warm.|
|04||For slaw, toss ingredients in a bowl to combine and season to taste.|
|05||Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.|