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
July 2011
Gallery
Credit:
© Antonis Achilleos
Recipe Summary
Ingredients
Directions
Make Ahead
The curried lentils can be refrigerated overnight. Reheat gently.
Notes
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.