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Vadouvan is a curry spice blend combining curry leaves, mustard seeds, shallots and garlic. At his new GT Fish & Oyster in Chicago, chef Giuseppe Tentori tops vadouvan lentils with Tasmanian ocean trout. More Seafood Recipes

July 2011


Credit: © Antonis Achilleos

Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The curried lentils can be refrigerated overnight. Reheat gently.


Vadouvan is available at thespicehouse.com.

Suggested Pairing

Goose Island's brewer, Jared Rouben, worked with Tentori to create a beer match, a Belgian-inspired black Squid Ink Saison, which is currently aging in a Bordeaux barrel. Any saison-style beer, like Ommegang's Hennepin from New York state, would also be great.