Mixed legumes fricassee with lettuce, wild greens and trout

Soak the legumes in warm water overnight. Sauté the onions and leeks in olive oil. Add the legumes and allow the mixture to soften. Add the vegetable stock and bring to a boil. Ten minutes before removing from the heat, add the lettuce and greens and cook to soften. Add the herbs, lemon, zest, salt and pepper. Serve in a deep dish with their juices, adding the trout, herbs and olive oil. Mixed legumes can be found in various areas in Messinia; keep in mind that the legumes must be boilable. 

Recipe by Constantinos Vassiliadis, Food Service Professionals Workshop 2018  


  • 300 gr mixed legumes (chickpeas, brown lentils, red lentils, green lentils, green fava beans, yellow split peas, wheat grains, mung beans, flat beans, black-eyed peas, red beans, pinto beans)
  • 50 g spring onion, chopped
  • 50 g dry onion, chopped
  • 50 g leek, chopped
  • 100 g olive oil
  • 1,500 g vegetable stock
  • 80 g lemon juice
  • zest from 1 lemon
  • 100 g lettuce (crunchy leaves)
  • 150 g seasonal greens
  • various herbs (chervil, fennel, dill, parsley, hartwort)
  • trout (from Taygetus)