1 1/2 tablespoons vadouvan (see Note) or curry powder
1/4 cup dry white wine 1 1/2 cups
French green lentils
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
8 spring onions with small 1-inch bulbs, halved lengthwise through the bulbs
Four 6-ounce Tasmanian ocean trout fillets, with skin
How to Make It
In a medium saucepan, heat 2 tablespoons of the vegetable oil until shimmering. Add the onion, carrot and celery, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the vadouvan and cook, stirring, until fragrant, 1 minute. Add the wine and boil for 1 minute. Add the lentils and 2 1/2 cups of water and bring to a boil. Cover and cook over moderately low heat until the lentils are almost tender, 20 minutes. Uncover and simmer the lentils until slightly saucy, 5 minutes longer. Season with salt and pepper.
Preheat the oven to 350°. In large ovenproof skillet, heat the olive oil. Add the spring onions cut side down and cook until browned, about 4 minutes. Turn the onions over and bake them in the oven until tender and caramelized, about 10 minutes.
In a large skillet, heat the remaining 1 tablespoon of vegetable oil. Season the trout with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 2 minutes. Turn the trout and cook until medium-rare, about 1 minute longer.
Spoon the lentils onto plates. Top with the trout fillets and spring onions and serve.