Italian
Lentil Soup with Salmon Trout
by Gambero Rosso · 452K subscribers on YouTube
A hearty lentil soup paired with pan-seared salmon trout fillet, lightly floured and cooked with white wine and lemon, finished with crispy sage.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
12 items- CeleryFinely chopped
- CarrotFinely chopped
- OnionFinely chopped
- LentilsAny variety
- WaterEnough to cover lentils
- Peeled TomatoesCrushed by hand
- Filetto di Trota SalmonataSkinless and boneless
- FlourFor dusting
- Olive OilPreferably Umbrian
- White WineFor deglazing
- LemonJuice
- SageFresh, cut into julienne
Method
- Finely chop celery, carrot, and onion and sauté in a pot with a little oil.
- Add the lentils and toast them for a few seconds, stirring.
- Add enough water to cover and peeled tomatoes crushed by hand. Simmer for about 20 minutes until the lentils are tender and the soup has a deep amber color.
- Meanwhile, prepare the trout fillet: remove skin and bones, cut lengthwise, then into small lozenges.
- Lightly flour each piece on all sides.
- Heat a pan very hot with olive oil. Add a julienne of sage leaves.
- Place the trout pieces in the pan, cook briefly until golden on the outside but still moist inside.
- Deglaze with a splash of white wine and a squeeze of lemon juice. Let the alcohol evaporate, then remove from heat.
- Serve the lentil soup in a bowl, top with the trout pieces, and spoon over the pan juices.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
