PAN-SEARED TROUT FILLET WITH CLAMS, BUTTERNUT SQUASH PUREE, LENTILS, & CHORIZO

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Ingredients:

• For the Trout:

• 2 Trout Fillets (approx. 150g each), skin-on

• 1 tablespoon Olive Oil

• Salt and Freshly Ground Black Pepper to taste

• For the Butternut Squash Puree:

• 1 medium Butternut Squash, peeled, seeded, and chopped into chunks

• 1 small Potato, peeled and chopped (optional, for body)

• 2 cloves Garlic, peeled

• 1/2 cup Chicken or Vegetable Broth (or as needed)

• 1/4 cup Heavy Cream or Milk (optional, for extra creaminess)

• 2 tablespoons Butter

• Salt and White Pepper to taste

• For the Lentil & Chorizo Base:

• 1/2 cup Dry Brown or Green Lentils, rinsed

• 2 cups Water or Vegetable Broth (for cooking lentils)

• 100g (3.5 oz) Cured Chorizo Sausage, diced into small cubes

• 1/2 small Onion, finely chopped

• 1/2 teaspoon Smoked Paprika (optional)

• Salt and Black Pepper to taste

• For the Clams & Garnish:

• 200g (7 oz) Clams, cleaned

• 1/4 cup Dry White Wine

• A sprig of Thyme or Parsley

• 1 Lemon, cut into wedges

• Fresh Micro-herbs (e.g., Red Shiso, Micro-cilantro)

• Flaky Sea Salt (for finishing)

Recipe (Instructions):

1. Prepare the Butternut Squash Puree: In a medium pot, combine the butternut squash chunks, potato (if using), and garlic cloves. Cover with water or broth, bring to a boil, and simmer until very tender (about 15-20 minutes). Drain well, reserving some liquid. Transfer to a blender or food processor. Add the butter, cream (if using), and process until completely smooth. Add a splash of reserved liquid if needed. Season with salt and white pepper. Keep warm.

2. Cook the Lentils: While the squash is cooking, place the rinsed lentils in a separate pot with 2 cups of water or broth. Bring to a boil, reduce heat, cover, and simmer until tender but not mushy (about 20-25 minutes). Drain any excess liquid and season with a pinch of salt. Set aside.

3. Sauté the Chorizo & Onion: Heat a small, dry skillet over medium heat. Add the diced chorizo cubes and cook for 3-4 minutes until they release their oils and become crispy. Add the finely chopped onion and sauté for another 3-4 minutes until softened. Stir in the cooked lentils and smoked paprika (if using), mixing well until heated through. Taste and season with black pepper.

4. Steam the Clams: In a small pot with a tight-fitting lid, add the cleaned clams, white wine, and the sprig of thyme/parsley. Cover and cook over high heat for 3-5 minutes, shaking the pot occasionally, until all the clams have opened. Discard any unopened clams. Keep the remaining clams warm.

5. Pan-Sear the Trout: Pat the trout fillets very dry with paper towels. Season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the fillets in the skillet, skin-side down, pressing gently to ensure even skin contact. Cook for 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 1-2 minutes until the flesh is cooked through and opaque.

6. Assemble and Serve: Spoon a generous dollop of warm butternut squash puree onto each serving plate, spreading it slightly. Top with a spoonful of the warm lentil-chorizo mixture. Place a pan-seared trout fillet, skin-side up, on the bed of purée and lentils. Arrange the steamed clams and lemon wedges around the fish. Garnish artfully with micro-herbs and a few red shiso leaves. Sprinkle a little flaky sea salt over the fish just before serving. Enjoy immediately!