Steamed Wild Trout with Puy Lentils and an Avocado Salad

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 x 175g wild trout fillets
1 tbsp. fresh ginger, julienned
1/2 lime, sliced
1 red chilli, julienned
20g fresh coriander, chopped
100g ready-prepared Puy lentils

For the salad:
1 avocado, cubed
2 spring onions, chopped
1 cucumber, cubed

For the dressing:
15g dill, finely chopped
1 tbsp. lime juice
1 garlic clove, crushed
1 tsp. honey
1 tsp. water


Place the trout in a steamer with the ginger and lime and steam for approximately 8 minutes. Remove from the steamer and sprinkle the chilli and fresh coriander on top. Mix the ingredients for the dressing together in a small bowl. Add the salad ingredients and mix with the dressing. Serve the trout on top of the Puy lentils with the salad on the side.

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