Preparation

I get the whole trout freshly smoked. Before serving, I put it in the oven at 50 degrees until it is lukewarm. Then the fish meat separates from the skin almost by itself. The taste is like fresh from the smoke. Of course, ready-made trout fillet also works. If you want to heat it up, place it in baking paper so that it doesn't get too dry.

For the lentil vegetables, cut the onions, carrots and celery into small cubes. Sauté everything in oil for approx. 3 minutes, pour in 300 ml water, add the bay leaf and allspice. Bring to the boil briefly and then cook the red lentils for approx. 8 minutes. Be careful, red lentils cook very quickly. If there is not enough liquid, add a little more. I use a large meat fork to stir so that there is no mush.
Once the lentils are cooked, season to taste with apple cider vinegar, salt and pepper.

The dip is quickly stirred together from the few ingredients.

Arrange the lentil vegetables in the middle of the plate. Place the filleted trout on top and add a tablespoon of dip. Add a sprig of dill or parsley and you're done.

Tip:

I like to serve the lentil vegetables with lettuce or lamb's lettuce. You can create a great flavor contrast by sprinkling crispy diced cured ham over the dish.

Cook once & Eat twice

I make a small fish stock from the smoked fish bones, skin and head with the onions, carrots and celery stalks, 1 bay leaf and 1 allspice seed with a little water. Takes about 30 minutes. Then pass the stock through a sieve and put it back on the stove. Now I add some chopped vegetables, for example carrot, fennel, peas and cook until al dente. There is usually some fish left over, which goes in as a garnish. Top with a spoonful of dip and some dill and you have a delicious soup. Add bread and a complete meal, cooked almost on the side, is on the table.

Enjoy your meal!
Your Carola Arnold from the Kleenen Schänke
www.kleeneschaenke.de