Ocean trout with harissa and yo­ghurt


Gourmet Traveller (Australia) - - Quick Meals -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.