Recipe courtesy of Richard Dowd
Show: Chef Du Jour
Level:
Easy

Ingredients

Lentil Salad
Lemon Confit:

Directions

Soak 2 cups of wood chips (apple, cherry or mesquite) in warm water for 30 minutes. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice.

Lentil Salad

Place lentils, bay leaf, chili pepper, basil, parsley, onion, carrot garlic and salt in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool.

Drain lentils and mix with remaining 8 ingredients. Serve over salad greens.

Lemon Confit:

Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 cups cold water with all ingredients and bring to boil. Simmer 20 minutes until moderately soft. Let cool in syrup.

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