pecan crusted trout over leek braised swiss chard + lentils ........................ 1 whole trout, head removed, filleted and de-boned 2 eggs ½ cup almond flour 1 cup crushed pecans 1 tbsp olive oil In a bowl, whisk together eggs and set aside. In two separate bowls add almond flour and pecans. Dredge the trout in the almond flour then dip into the egg mixture then dredge in the pecans until the entire fish is coated. In a large sauté pan, add olive oil. Heat to medium – high heat. Place trout skin side up and pan fry for 5-6 minutes or until cooked through.
lentils + swiss chard 1 tbsp olive oil 2 cloves garlic, minced 1 onion, chopped ½ tsp cumin ¼ tsp coriander 1 cup of black lentils 3 cups vegetable stock 2 beets, roasted, chopped Himalayan Sea Salt ½ cup vegetable broth 1 bunch of swiss chard, stems discarded and chopped 1 leek, chopped 1 clove garlic, minced In a medium sauté pan, add olive oil, garlic, spices and onions. Saute until fragrant, 3-5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, 30–40 minutes. Stir in beets and season with salt to taste. Meanwhile, in a separate pan, add vegetable broth. Add chopped leeks and garlic and sauté for 3-5 minutes. Add swiss chard and sauté for 3-5 minutes or until slightly wilted
