Ocean Trout with Curried Lentils and Spring Onions
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
The curried lentils can be refrigerated overnight. Reheat gently.
Vadouvan is available at thespicehouse.com.
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.