Roast trout with lentils and verjus from Bon Appétit Magazine, December 2013 (page 24)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute salmon for trout.

  • EdM on September 21, 2021

    Lentils should be made ahead if entertaining guests. Follow lentil recipe, but don't boil until dry, they will absorb liquid when set aside and kept warm. Verjus beurre blanc needs good technique, reduce to glace, cold butter off heat, etc., to thicken properly. Finish sauce just when trout/salmon begins cooking.

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