Try this grilled trout recipe from Down Under

Video: Grilled trout with curried lentils

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   >>> this morning in "today's kitchen" a dish from down under with middle eastern flair. luke mangan is cooking up trout with curry lentils and he has a new book, "the makings of a chef." congratulations on the autobiography. mario batalli says " luke mangan is my go-to dude for food trends and the must see, must know category." that's a compliment of the highest order.

   >> i paid a lot for that. maybe a few glasses of wine.

   >> there you go. let's talk about what you're make today. you say this trout is so easy to make.

   >> we have onions. we sweated them in olive oil and butter. little baby lentils and some of my favorite spices -- cumin, coriander and curry. we have a nice blend. so we sweat it to get the flavors sweated out.

   >> you want the lentils to get soft?

   >> then throw in fish stock or water or any other stock.

   >> very nice.

   >> cook it like that for 20, 25 minutes in the onions and curry powder .

   >> just keep stirring.

   >> right. we have lovely trout. use any fish you like. what's your favorite?

   >> i like cod.

   >> you could do it with cod. bit of olive oil on the skin, sea salt . medium to a hot pan.

   >> typically don't like skin. you like the crispiness?

   >> yeah. into a hot pan.

   >> sizzle.

   >> and a pinch of sea salt on that side as well. the fish is so thin it will only take two minutes on each side.

   >> yeah, two minutes later, voila.

   >> exactly. this is the key to it here. all the wonderful lentils.

   >> mm-hmm.

   >> in here after they have been cooked if you could stir that for me, sure.

   >> i'm adding a little bit of chopped butter.

   >> everything's better with butter.

   >> absolutely. and chopped herbs. we have parsley, coriander. that will melt through and mix nicely. so you smell the beautiful curry?

   >> i love it. lentils are so good for you. you cannot eat enough of them. this whole dish is good for you.

   >> exactly. this goes at the base of the dish.

   >> great.

   >> you get the butter, herbs and the soupy sauce.

   >> you have a great yogurt dressing you pair it with as well.

   >> i heard beautiful curry.

   >> i was talking about you. here we have lovely cucumber, yogurt and fresh mint, a squeeze of lemon.

   >> thinly sliced in the cucumbers with the yogurt, fresh mint and lemon.

   >> you get a nice tang on top of the fish.

   >> fantastic.

   >> and you're in india -- kind of.

   >> with an accent, an aussie accent.

   >> and we have wonderful carrots.

   >> yes. from the middle east .

   >> interesting. people will want to eat them more.

   >> i can't wait to dig in. luke , thank you so much. the book is "the makings of a chef." now we see why.

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