- 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
Rinse trout filets under cold water. Pat trout dry and season flesh side with salt and pepper. Place olive oil and rosemary in a small saucepot and heat over low for heat for 20 minutes until fragrant.
Wash lentils three times in cold running water. Cook lentils in three cups water over medium high heat, about 40 minutes. Drain lentils and keep warm. Heat 1 tbsp oil in large skillet. Add diced carrots, celery and onions. Cook until vegetables begin to soften, about 10 minutes. Add garlic and stir quickly to prevent any browning. Deglaze pan with Syrah. Add tomatoes, salt, pepper, honey and lentils. Reduce heat to low and continue to cook 15 minutes stirring occasionally.
Heat the oven to 400° F. Brush pan with rosemary oil and pre heat pan in oven 5 minutes (oil should almost smoke). Place trout filets skin side down in hot oil Quickly baste the top (flesh side) of trout with oil and bake in oven 5-6 minutes. Remove trout from oven and immediately transfer to a warm plate.
Bring Reisling and Huckleberry lemon curd to a boil in a small sauce pot. When thickened to a syrup consistency, remove from heat and rapidly whisk in cold butter.
Divide warm lentil salad onto six plates and drape with trout over the top. Spoon huckleberry lemon sauce around the plate and serve.