Name: Roast Trout with Lentils and Verjus
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 small carrot, peeled, finely chopped; 1 celery stalk, finely chopped; ½ small onion, finely chopped; 2 garlic cloves, finely chopped; 1 cup black beluga lentils or French green lentils; 2–3 cups low-sodium chicken broth; 2 teaspoons Sherry vinegar; Kosher salt and freshly ground black pepper; 1 small shallot, thinly sliced; 1 garlic cloves, peeled, crushed; 1 whole star anise pod; 1 bay leaf; 6 black peppercorns; 1 cup white verjus; ½ cup dry white wine; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1 tablespoon chopped fresh tarragon; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 4 6-oz. skin-on steelhead trout or salmon fillets; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley

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Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

Recipe notes