Pan-Roasted Sea Trout with Umbrian Lentils and Red Cabbage Sottaceto

• 1/4 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• Kosher salt and freshly ground black pepper
• 1/4 head of red cabbage, cored and thinly sliced (about 4 cups)
• 1 cup balsamic vinegar
• 4 6-ounce fillets sea trout, skin on
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 30 whole fresh Italian parsley leaves
• Lentils Castellucciano (page 264)
• 2 tablespoons finishing-quality extra-virgin olive oil, plus more for drizzling
• 1 lemon

1. To make the cabbage, warm the oil and garlic together in a large nonstick saute pan over medium heat.
2. Season with salt and saute the garlic, stirring constantly to prevent it from browning, for about 2 minutes, until it begins to soften.
3. Add the cabbage, season with salt and pepper, and cook, stirring frequently, for about 2 minutes, to wilt it slightly.
4. Reduce the heat to low, add the vinegar, and simmer the cabbage 35 to 45 minutes, until the vinegar is reduced by about two-thirds and is thick and jammy.
5. You dont need to stir the cabbage while it cooks, just let it slowly simmer and it will melt down into the vinegar.
6. You can prepare the cabbage to this point up to three days in advance.
7. Transfer it to an airtight container and refrigerate; bring to room temperature before serving.
8. Adjust the oven rack to the middle position and preheat the oven to 350F.
9. Season both sides of the trout with salt and pepper.
10. Heat the olive oil in a large nonstick saute pan over medium- high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
11. Place the fish fillets in the pan skin side down and cook for 1 to 2 minutes, so the skin begins to brown and crisp.
12. Place the pan in the oven and cook for about 4 minutes, until the skin is golden brown.
13. (To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.)
14. Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or burn yourself, as the pan will be searing hot.
15. Return the pan to the oven and cook the fish for another minute.
16. Remove the pan from the oven and let the fish rest in the pan for 2 minutes.
17. While the fish is cooking, combine 1/2 cup of the cabbage with the parsley in a small bowl and toss gently.
18. Warm the lentils in a small saucepan over medium heat.
19. Add enough water so they are the consistency of a thick porridge but not so thin that they will spread over the surface of the plate.
20. Remove the lentils from the heat and drizzle in 2 tablespoons of the finishing-quality olive oil, stirring constantly for about a minute, until the lentils are creamy and emulsified.
21. Ladle 1/4 cup of the lentils into the center of each of four plates.
22. Lay the trout on top of the lentils, squeeze a few drops of lemon juice over each fish fillet and top with the cabbage and parsley, dividing it evenly.
23. Drizzle each serving of fish with the finishing olive oil, and serve with the remaining cabbage on the side.
24. Orvieto Superiore (Umbria)

extravirgin olive oil, garlic, kosher salt, red cabbage, balsamic vinegar, trout, kosher salt, extravirgin olive oil, fresh italian parsley leaves, finishingquality, lemon

Taken from www.epicurious.com/recipes/food/views/pan-roasted-sea-trout-with-umbrian-lentils-and-red-cabbage-sottaceto-393579 (may not work)