Trout with lentils, bacon, and green beans
- ¼ lb maple-smoked bacon, diced (we use Beck & Bulow wild boar bacon, which is lean enough that I need to put some oil in the pan)
- 1 Tbsp soy sauce
- 1 Tbsp maple syrup
- 2 Trout fillets
- 1 C red split lentils
- ½ C green beans (frozen will work, fresh are better)
- 3 C water
- ⅓ tsp red chile powder (to taste)
- Sauté diced bacon in 2 or 3 quart saucepan.
- Mix soy & maple syrup in a small bowl and set aside.
- When bacon is cooked, but not crispy, pull bacon from saucepan and set aside. If there’s significant grease, save it for some biscuits.
- Put 3C warm water in saucepan, deglazing the pan & bring water to a boil.
- Place trout, skin down, on boiler pan and coat flesh side of trout with maple/soy mix.
- Broil trout, 9 minutes @ 400F, or 7-8 minutes if you don’t have a temperature setting on your broiler.
- Put lentils & beans in boiling water, and reduce to a simmer – simmer for 7-9 minutes, until lentils are done.
- Pull trout from broiler, and sprinkle with chile
- Add bacon to lentils.
- Serve and eat. Enjoy.
Total time, about 25 minutes.