8 boneless fillets of trout, skin on |
2 tablespoons olive oil |
2 cloves garlic, peeled and chopped |
juice of 1 lemon |
1/2 teaspoon fennel seeds |
1/4 teaspoon dried thyme |
1/2 teaspoon fresh chopped cilantro |
salt and pepper to taste |
2 lemons, washed |
1/4 cup granulated sugar |
2 dried chili peppers |
2 star anise |
1/2 teaspoon fennel seeds |
1 bay leaf |
10 basil leaves |
1 branch fresh rosemary |
1/4 teaspoon salt |
for cooking lentils |
1 box (1.1 pounds) dried green lentils, rinsed |
1 bay leaf |
1 dried chili pepper |
1 small bundle of basil and parsley |
1 onion, peeled and split |
1 carrot, peeled and split lengthwise |
3 cloves garlic, peeled and smashed |
1 tablespoon salt |
1 roasted pepper, peeled and diced small |
1 ripe medium size tomato, medium dice |
3 green onions, trimmed and sliced thin |
1 tablespoon fresh chopped cilantro or basil |
1 cooked carrot from cooked lentils, small dice |
2 ounces olive oil |
1 -ounce good vinegar (sherry) |
salt and pepper to taste |
salad greens |
