Huckleberry Pan Baked Idaho Trout with Warm Lentil Salad
Delicate trout grilled in aromatic rosemary oil with sweet huckleberry lemon curd and comforting lentil stew.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at idahopreferred.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Pot
- Colander
- Skillet
- Stove
- Oven
- Pastry brush
- Whisk
- Spoon
- Spatula
- Plate
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 6 Idaho trout 8-ounce filets
- Salt
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Herb Crusted Idaho Trout with Lentil/Bean Ragout
idahopreferred.com
Trout Street Tacos
idahopreferred.com
Potato and Smoked Trout Cakes
idahopreferred.com
Idaho Trout with Salsa Verde Tabouleh Recipe
sidechef.com
Grilled Idaho Steelhead Trout with Lemon and Dill – Arteflame Outdoor Grills
arteflame.com
Fried & Broiled Trout Recipe
igotchuseasonings.com
Hummus Salad
idahopreferred.com
Turkey Tostada with Refried Lentils
idahopreferred.com