OCEAN TROUT WITH PUY LENTILS AND CHERVIL

I bought a glorious 3 kilo ocean trout from the fish monger. This has given me enough fish to do several ways. I filleted one side and trimmed off the belly fat, because this makes sensation sashimi. I then gently roasted these fillets until they were warmed through, but still raw. I served them on a bed of Puy lentils cooked with eschallot, garlic and chicken stock. I finely chopped fresh chervil and mixed this with a little Sicilian olive oil, sherry vinegar and salt. A salad of baby spinach, wild rocket and black radish with a mustard vinaigrette.

OCEAN TROUT WITH PUY LENTILS AND CHERVIL