Prosciutto Wrapped Sea Trout with Samphire Lentil salad
Since signing up for FishBox I’ve had the opportunity to try several new fish, Sea trout is one of these. It is really delicious, very like salmon and if you can’t get hold of sea trout fillets, then salmon would make a great alternative. If you want to cut down on the cooking time for this dish then buy ready cooked lentils, either green or Puy will work. This is a high protein, low carbohydrate meal and so bare this in mind when making it. Don’t have it at a time when your energy demands are high, but its great for when your body needs to recover.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
people
|
Ingredients
- 125 g green lentils
- 2 skinless sea trout fillets
- 2 large slices prosciutto
- 2 tomatoes
- 1 pack samphire
- 2 tbsp capers
- 2 tbsp lemon juice
- 1 baby gem lettuce
- 2 tbsp mixed seeds
Ingredients
|
|
Instructions
- Boil the kettle with plenty of water.
- Weigh the lentils in to a saucepan, pour over plenty of boiling water and leave to cook for 30 minutes.
- Wrap the sea trout fillets in the prosciutto.
- Slice the tomatoes in half.
- Once the lentils are cooked, strain off any excess water and return to the pan.
- Heat a grill to high, place the fish and tomatoes on to the grill rack and grill for 8 minutes.
- Mix the samphire, capers and lemon juice through the lentils and keep warm.
- Slice up the lettuce and divide between 2 bowls.
- Top with half the lentils in each bowl.
- Once the trout is cooked and the prosciutto has gone all crispy, place each fillet on top of the lentils, along with the grilled tomatoes.
- Finally, sprinkle over a tbsp of mixed seeds for extra crunch and nutrition if you wish. Enjoy.
Recipe Notes
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.