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.

Print Recipe

Ocean trout with Moroccan-spiced kipflers

Try this elegant ocean trout dish with lightly spiced Moroccan-style potatoes.

Course

Main Dish

Cuisine

Moroccan

Servings

servings

Ingredients

• 4 tbsp olive oil plus extra
• 2 onions finely sliced
• 2 cloves garlic finely sliced
• ½ tsp cinnamon
• 1 tsp ground coriander
• ½ tsp cumin seeds
• ½ tsp turmeric
• ½ tsp ground ginger
• ¼ tsp saffron threads
• 1 tbsp currants
• 10 black olives
• 1 red chilli seeded & finely sliced
• 3 strips lemon rind finely julienned
• 700 ml vegetable stock
• 8 medium kipflers (fingerlings), quartered lengthways, unpeeled
• 4 x 200 g ocean trout pieces pin-boned & skin scored
• Salt & black pepper
• 2 tbsp lemon juice
• ½ tbsp vino cotto
• ½ tbsp pomegranate molasses
• 1 tbsp Fennel seeds toasted
• Coriander leaves to garnish

Course Main Dish Cuisine Moroccan Servings servings Ingredients 4 tbsp olive oil plus extra 2 onions finely sliced 2 cloves garlic finely sliced ½ tsp cinnamon 1 tsp ground coriander ½ tsp cumin seeds ½ tsp turmeric ½ tsp ground ginger ¼ tsp saffron threads 1 tbsp currants 10 black olives 1 red chilli seeded & finely sliced 3 strips lemon rind finely julienned 700 ml vegetable stock 8 medium kipflers (fingerlings), quartered lengthways, unpeeled 4 x 200 g ocean trout pieces pin-boned & skin scored Salt & black pepper 2 tbsp lemon juice ½ tbsp vino cotto ½ tbsp pomegranate molasses 1 tbsp Fennel seeds toasted Coriander leaves to garnish

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.

Share this Recipe