Ocean Trout with Salad

Cook Time 20 minutes

Servings 4


200g brown rice
450ml chicken stock
60g slivered almonds, toasted
40g currants
4 spring onions, sliced on the angle, green and all
1 fennel bulb, finely sliced
1 punnet cherry tomatoes, halved
Bunch fresh herbs torn, mint, parsley, chives
½ preserved lemon, rind only, rinsed and finely diced
Juice of 1 lemon
¼ cup olive oil
½ teaspoon mustard
Sea salt and freshly ground black pepper
1 tablespoon ghee for cooking
600g of ocean trout, pin-boned, skin removed
2 teaspoon fennel seeds, coarsely crushed
1 teaspoon black peppercorns, coarsely
½ teaspoon ground coriander
60g butter, coarsely chopped
2 tablespoons lemon juice, plus extra lemon wedges, to serve  


Place rice and stock in a heavy based saucepan and cook according to instructions.  Remove from heat and spread on a tray to cool.  Once cooled, add spring onions, shaved fennel, tomatoes, fresh herbs, currants, and almonds. Add the preserved lemon dressing and stir to combine.  Set aside.

Scatter trout with fennel seeds, peppercorns, ground coriander and ½ teaspoon sea salt flakes. Heat ghee in a large frying pan over medium heat, add trout skin-side up and cook until golden brown (5 minutes). Turn and cook until medium-rare (3-5 minutes).  Towards the end of cooking, add the butter and coat the fish. Remove from pan, discard skin and add lemon juice to pan juices.

Flake trout on a plate and top with the rice salad.


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