How about a light and spicy spring dinner?

I came across a very interesting recipe that I adapted to my taste, and want to share with you. It’s very light and fresh, so it works perfectly with the sun and the lovely spring weather outside! Our beloved readers, I give you the recipe for a spicy lentil salad and oven baked trout, both wonderfully dressed with coconut and lime sauce. A dish amazingly rich in flavours and vitamin C 🙂

You will need:

Apple cherry tomatoes pine nuts red onion yellow peper

For the lentil salad

  • 2 tbsp dark green lentils, cooked according to packet instructions, drained and rinsed in cold water
  • 1 red onion, finely chopped
  • 2 tbsp chopped fresh mint leaves
  • 5 cherry tomatoes, chopped in quarters
  • 1 yellow pepper, stalk and seeds removed, finely chopped
  • 1 apple, peeled, core removed, finely chopped
  • 1 tbsp pine nuts
  • ½ lime, juice only
  • 1 pinch of crushed chillies
Trout fillet

For the trout

  • 2 boneless trout fillets
  • 1 tsp medium curry powder
  • pinch freshly grind sea salt
  • kitchen foil

For the coconut and lime sauce

  • 200ml coconut milk
  • 1 lime, zest only (how to zest?) 
  • 2 tbsp raisins
  • 2 pinches of medium curry powder
  • 2 pinches of turmeric
  • 2 pinches of ground cumin

Heat your oven up to 180 Celsius degrees. While it’s warming up chop all your spicy salad ingredients into cubes – as big or as small as you like – and mix together in a bowl .

Lentils and chopped veg

Season the trout with curry and salt, and wrap in the kitchen foil. Make sure that the bind if upright so no fish juices end up in your oven! Cook for 10 – 15 minutes.

While the trout is in the oven it’s time to prepare our sauce. Add coconut milk, raisins, and spices to the pan and heat  for 2-3 minutes, or until the volume of liquid has reduced by half. Remove from the heat and stir in the lime zest.

That’s it! – Now just serve it all together and enjoy 🙂

Trout fillet with spicy lentil salad and coconut sauce

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