Sea Trout Du Puy Blood Orange Recipe

Prep fish

Pat the sea trout fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper (about 1/2 tsp each distributed across both fillets). Let rest at room temperature for 10 minutes.

Sear

Heat a large nonstick or stainless steel skillet over medium-high heat until hot, about 2–3 minutes. Add 2 tablespoons olive oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook skin-side down, undisturbed, for 3–4 minutes until skin is crisp and the flesh is opaque about two-thirds of the way up the side.

Finish

Reduce heat to medium-low, add 1 tablespoon unsalted butter to the pan and tilt the pan slightly. Spoon the melted butter over the top of the fillets (basting) for 30–60 seconds while cooking the flesh-side for an additional 30–60 seconds, or until an instant-read thermometer reads 120–125°F (49–52°C) for medium-rare to medium. Remove from pan and let rest on a warm plate for 2 minutes.

Cook lentils

Place 3 tablespoons (about 45 g) du Puy lentils and 1 cup water with 1 bay leaf in a small saucepan. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for 20–25 minutes until lentils are tender but hold their shape. Check at 18 minutes; if water is absorbed but lentils are still firmer than desired, add 1–2 tablespoons water and continue a few minutes. Drain any excess water, remove bay leaf, and transfer lentils to a bowl to cool slightly.

Make dressing

In a small bowl whisk together 1 tablespoon blood orange juice (from segmented orange), 2 tablespoons extra-virgin olive oil, 1 teaspoon champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon chopped fresh thyme, a pinch (about 1/4 tsp) of sea salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — the dressing should be bright and slightly sweet-acidic.

Shallow salad assembly

While lentils are still slightly warm, add the minced shallot and the dressing and toss to combine so lentils absorb the flavors. Fold in the blood orange segments and 1 cup microgreens or baby arugula gently so the greens don't wilt completely. Taste and adjust salt and pepper (use up to the remaining 3/4 tsp sea salt and 1/4 tsp pepper as needed).

Divide the lentil and blood orange salad between two plates, mounding slightly off-center. Place a rested sea trout fillet on top of each mound or leaning beside it so the crisp skin is visible.

Finish each plate with a light drizzle of 1/2 teaspoon olive oil, a sprinkle of blood orange zest, and a small thyme sprig. Serve immediately while the trout skin is crisp and the lentils are warm.