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Pan-Seared Trout, Salsa Verde
As seen on TV
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Pan-seared trout topped with crispy onions and capers, Puy lentils flavoured with onions, carrots and celery, pickled radishes and a herby salsa verde.
Kristen's dish showcases the transition from winter to spring. Kristen: "I'm going to take you from winter into spring with pan seared trout, Puy lentils with some lovely onions and carrots and celery flavours. And then I'm going to do a nice herby salsa verde. The warmth of the lentils paired with the fresh seafood and the herbs, I hope, will give you that sense of transition."
Anna: "Pan seared trout. They expect lovely, crispy skin, nicely seasoned, pink in the centre. I love Puy lentils. You can get lots of flavour into them, but if she cooks them too much, they will turn to mush."
Grace: "I think your trout's great. Love the skin, nicely cooked. It's soft. But your salsa verde, very acidic, tons of herbs. It's just ever so slightly overpowering."
Anna: "There is layers and layers of flavour here. Pickled vegetables, the sweet, crispy onions, lentils are cooked really nicely. There's a really good zing to the dish. Spring has sprung — maybe just a little heavy on the acidity."
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