Ocean trout with harissa and yoghurt
Harissa is not only straightforward to make, it’s a fine pairing with a piece of fish. We’ve served this ocean trout with no more than a simple salad but couscous would add a little heft.
6 ocean trout fillets (about
180gm each), skin on 1 tbsp olive oil, plus extra for drizzling
Juice of 1 lemon (or to taste), plus extra to serve Mixed soft herbs, pea tendrils and labne or thick yoghurt, to serve HARISSA
1 tsp cumin seeds
1 tsp caraway seeds 6 dried long red chillies, soaked in hot water for 15 minutes
8 red birdseye chillies 2 garlic cloves, chopped 60 ml (1⁄4 cup) olive oil
1 Preheat oven to 200°C. Place trout skin-side up on a lightly oiled oven tray. Drizzle with olive oil and a little lemon juice, then roast until cooked to your liking (5-6 minutes for medium-rare).
2 For harissa, dry-roast spices until fragrant (see cook’s notes p168), then finely crush with a mortar and pestle. Combine chillies and garlic in a jug and blend with a hand-held blender, until finely chopped. Add spice mixture and a large pinch of salt, then blend, gradually adding oil, until a coarse purée. Season to taste.
3 Toss pea tendrils and herbs in a little olive oil and lemon juice. Spread labne on serving plates or bowls, top with fish and a spoonful of harissa and serve with salad.