INGRÉDIENTS :

• 100 g GREEN PUY LENTILS
• 10 fillets of white or pink trout (remove the skin)
• 80 g softened butter
• 15 g dried breadcrumbs
• 10 g ground almonds
• 1 teaspoon chopped parsley
• a few drops of lemon juice
• salt and pepper
• 1 star anise
• 1 shallot
• 10 cl milk
• 10 cl cream

• PREPARATION OF THE ALMOND PASTE:
  Mix together the butter, breadcrumbs, ground almonds, chopped parsley, lemon juice, salt and pepper. Spread the paste with a rolling pin to approx 2 mm thick, between two sheets of greaseproof paper. Place in the fridge.
  
• PREPARATION OF THE GREEN PUY LENTILS CREAM:
  Cook the GREEN PUY LENTILS in half a litre of water with the shallot, the star anise, and a little salt and pepper. When cooked, drain the GREEN PUY LENTILS , saving 10 cl of the cooking water. Mix, adding 10 cl of milk and 10 cl of cream, then sieve. Adjust the seasoning.
  
• PREPARATION OF THE TROUT FILLETS:
  Remove the paper film from the almond paste from one side only. Place the fillets side by side. With a knife, go round the fillets cutting the paste. Place each of them on a baking sheet (almond paste side up), and remove the second sheet of paper. Cook in a hot oven, thermostat 8, for about 10 min.
  Arrange on a dish, serve very hot, decorate with sprigs of chervil. Present the creamed GREEN PUY LENTILS in a separate sauceboat.