Season trout fillets with salt, pepper and lemon juice and sear on both sides. Finely dice the young onions and sauté in butter with the bacon, also finely diced. Add the red lentils, sauté briefly and then deglaze with white wine. Pour in the beef broth. Bring to a boil and cook the lentils until soft, about 15 to 20 minutes. Thicken the sauce with crème fraîche or cream until creamy. Season to taste with salt and pepper. Serve the trout fillets with the lentils.
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