Herb-Stuffed Trout on Red Lentil Purée

How to prepare herb-stuffed trout on red lentil purée

1. Wash the lentils until the water runs clear. Put them in a pot with plenty of water to boil. Add salt, the bay leaf broken in half and the thyme (just the leaves if using fresh). Bring to a boil and simmer over low heat until completely done. If the lentil grain "bursts" it's not a problem.
2. Drain the water from the lentils (but reserve 150ml in a cup). Remove the bay leaf.
3. Put the lentils in a food processor/blender, add the butter cut into cubes, sprinkle with salt and grind in plenty of black pepper. Blend at high speed until you have a fine purée. Taste for salt and pepper and add if needed. Check the consistency of the purée, if it's too thick start the processor again and while blending gradually add a tablespoon at a time of the reserved lentil water. I added 4 tablespoons of water. At the end it should be like a soft cream, but not so liquid that it spreads on the plate.
   The purée can be prepared a few hours ahead, it's good reheated. But after cooling it becomes denser. So, in this case, don't throw away the reserved lentil water and when you reheat it adjust the consistency using that water.
   
4. Finely chop the herbs, including the green onion. Run the knife over them until they're as fine as possible. Put them in a mortar, grate the lemon zest over them and crush with the pestle just to bruise them a bit. Add the oil and crush a few more times until you get an herb paste.
5. Place the trout skin side down on the work surface. Sprinkle with a little salt. Divide the herb mixture over them (reserve about 1/2 tablespoon for finishing) and spread it to completely cover the flesh in a thin layer. You can spread with the back of a spoon, but by hand is easiest.
6. Close the trout (if you have two fillets place them one on top of the other with the herb sides facing each other).
   
8. Wrap the trout tightly in aluminum foil, rolling 3-4 times so water doesn't get in. Twist the ends. In a pot that fits the packages, bring water to a boil. When it's boiling place the trout packages in the water. Put a plate on top to keep them submerged. Put the lid on the pot to retain heat. Turn off the heat. Let the trout poach for 10 minutes.
9. Remove the packages from the water, plunge them in cold water until they no longer feel warm to the touch. Transfer them directly to the refrigerator for at least 1-2 hours. They can be kept longer without problems.
10. When you want to serve them, remove the trout from the package. Cut each piece in half widthwise if you want to make 4 portions, but they can also be left whole.
11. Sprinkle the trout with a little salt and chili flakes.
12. Heat a non-stick pan. Grease it with very little oil (like for crêpes; add more only if you know your pan sticks). Place the trout in the pan and fry on both sides just until nicely browned.
14. At the end add the butter cut into small cubes and shake the pan with back-and-forth motions to melt the butter faster and spread it among the fillets. With a spoon take butter and baste the trout on top several times. When the butter is completely melted take the pan off heat, don't let it burn.
15. On 4 plates put 2-3 tablespoons of lentil purée. Place a piece of stuffed trout on top. Drizzle with a little sauce from the pan.
    
16. Add another tablespoon of olive oil to the reserved herb mixture from the filling. Mix and then drizzle the trout with this fresh herb mixture.
    

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