Ocean trout with Moroccan-spiced kipflers

Ocean trout with Moroccan-spiced kipflers

This is a recipe that’s sure to impress any guest you have at your dining table. The inspiration comes from chef Greg Malouf, a talented bloke that cooks with ingredients that I love. The flavours of this dish come from North Africa, and with a little work (not too much!) the outcome is a flavour sensation.

Moroccan-style kipflers glowing with saffron, hints of lemon, spices and chilli. The star of the dish is the ocean trout. Pan-seared then finished off in the oven. You could eat this all-year ’round. I urge you to try it.

Ocean trout with Moroccan spiced kipflers |recipe

Ocean trout with Moroccan spiced kipflers recipe

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Ocean trout with Moroccan-spiced kipflers
Try this elegant ocean trout dish with lightly spiced Moroccan-style potatoes.
Ocean trout with Moroccan spiced kipflers recipe
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Ocean trout with Moroccan spiced kipflers recipe
Instructions
  1. Heat a large, oven-proof skillet over medium-hight heat. Saute the onions and garlic in the oil for 2 minutes then add the cinnamon, coriander, cumin, turmeric, ginger and saffron. Saute for another minute before adding the currants, olives, chilli and lemon rind. Stir for half a minute, then add the stock. Bring to the boil and allow to simmer for a few minutes. Add the potatoes and simmer gently until the potatoes are almost cooked through (about 15 minutes). Turn off heat and set aside.
  2. Preheat the oven to 200°C.
  3. Heat a large non-stick pan over hight heat. Coat the skin-side of each piece of trout with a little oil. Season well with salt and pepper. Sear the trout pieces, skin-side first for one minute, then flip over and sear the other side for another minute. Place the seared trout, skin-side up, on top of the potatoes. Put the skillet into the oven and bake for 8 minutes. Remove the skillet from the oven and allow to rest while you make the dressing.
  4. Combine the lemon juice, vino cotto and pomegranate molasses in a small bowl.
  5. To serve, place some potatoes on each plate, spoon over some of the juices and top with a piece of trout. Put some of the onion and chilli on top of the trout, drizzle over a little dressing, then garnish with toasted fennel seeds and coriander leaves.
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