' Willamette Valley Vineyards - Steelhead with Autumn Lentils and Kale

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Steelhead with Autumn Lentils and Kale

Steelhead with Autumn Lentils and Kale
Recipe by Chef DJ MacIntyre
At a Glance
Cook Time: 40 minutes

4- (6) oz. steelhead filets
1 lb. lentils
1 Tbsp. garlic, fresh minced
2 bay leaves
1 Tbsp. thyme, dried
1 Tbsp. oregano, dried
2 Tbsp. kosher salt
2 tsp. black pepper, ground
2 oz. extra virgin olive oil
1 quart kale, chopped
1 white onion, diced ¼”
2 Tbsp. rosemary, fresh minced
2 Tbsp. lemon juice, fresh
½ tsp. lemon zest
2 oz. white wine
2 Tbsp. butter


Rinse lentils with cool water to remove particles, then place in pot with dried herbs, half of the salt and pepper, and garlic. Fill pot with water over the lentils and simmer over med-high heat for 12-16 minutes. Lentils should be done when they are al dente but not mushy. Strain, spread out on a baking tray and refrigerate to cool. Heat oil in sauté pan over med-high heat, add diced onion and sauté until onion sweats and is slightly translucent. Add chopped kale and toss for 1 min. Deglaze pan with wine, add cooked lentils and remaining ingredients and continue to cook for 1-2 minutes to incorporate flavors. Serve with seasoned steelhead, cooked to desired temperature.

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