Huckleberry Pan Baked Idaho Trout with Warm Lentil Salad | Idaho Preferred

Ingredients

• 6 Idaho trout 8-ounce filets Salt and pepper ½ cup olive oil 6 sprigs fresh Idaho Rosemary 1 cup Idaho Reisling 6 tbsp Dorothy’s Huckleberry Lemon Curd 3 ounces cold Idaho butter, cubed
• 6 Idaho trout 8-ounce filets
• Salt and pepper
• ½ cup olive oil
• 6 sprigs fresh Idaho Rosemary
• 1 cup Idaho Reisling
• 6 tbsp Dorothy’s Huckleberry Lemon Curd
• 3 ounces cold Idaho butter, cubed
• 1 cup Idaho green lentils
• 1 tbsp olive oil
• 1 carrot, peeled and diced
• 1 celery stalk, washed and diced
• 1 medium Idaho onion, peeled and diced
• 1 tbsp minced garlic
• 1 cup Idaho Syrah
• 2 tomatoes, seeded and diced
• 1 tsp salt
• ½ tsp white pepper
• 1 tbsp local honey