Colorful Lentil Stew with Smoked Trout

Soak the lentils in sufficient water for 2 hours.

Remove the skin from the shallots and cut them into small pieces. Clean the soup vegetables and cut into fine cubes. Cut the spring onion and breakfast bacon into tender strips.

Heat a saucepan with olive oil, sauté the shallots in it, add the drained and soaked lentils, fill with clear soup and simmer on low heat for about 45 min. Then add the soup vegetables and continue for another 15 min.

Toast bacon strips in a frying pan until crispy. Preheat the stove to 70 degrees (upper-lower heat, 60 degrees gas or hot air level 1).

Skin the trout fillet and warm it up in the stove.

Season the lentil stew with sugar, pepper, salt and balsamic vinegar.

Stir in cold butter and arrange in deep plates.

Place trout fillet on top and sprinkle with spring onions and bacon.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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