Recipe for Smoked Trout Fillet with Lentil Salad and Lemon Confit 
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Yield:
4
Ingredients:
Amount Ingredient
BARBEQUE SMOKED TROUT FILLETS ----------------
8 x boneless skin-on trout fillets
2 tbl olive oil
2 x garlic cloves peeled, chopped
Juice of 1 lemon
1/2 tsp fennel seeds
1/4 tsp dried thyme
1/2 tsp fresh chopped cilantro
Salt to taste
Freshly-ground black pepper to taste
----------------- LEMON CONFIT ----------------
2 x lemons washed
1/4 cup granulated sugar
2 x dried chili peppers
2 x star anise
1/2 tsp fennel seeds
1 x bay leaf
10 x basil leaves
1 sprg fresh rosemary
1/4 tsp salt
----------------- FOR COOKING LENTILS ----------------
1 box dried green lentils - (1.1 lbs) rinsed
1 x bay leaf
1 x dried chili pepper
1 sm basil and parsley bundle
1 x onion peeled, split
1 x carrot peeled, and
split lengthwise
3 x garlic cloves peeled, smashed
1 tbl salt
----------------- FOR MIXING SALAD ----------------
1 x roasted pepper peeled, diced small
1 med ripe tomato medium diced
3 x green onions trimmed, sliced thin
1 tbl fresh chopped cilantro or basil
1 x cooked carrot from cooked lentils diced small
2 oz olive oil
1 oz good vinegar (sherry)
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: 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.

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.

For Cooking Lentils: Place all ingredients in 2 quarts cold water. Bring to a boil and simmer 30 minutes until moderately tender. Let cool.

For Mixing Salad: Drain lentils and mix with first 9 mixing ingredients. Serve over salad greens.

This recipe yields 4 servings.

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