Roast Ocean Trout with Cucumber and Preserved Lemon Salad
Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 1 side ocean trout (about 1.2kg), skin on, pin-boned
- Olive oil, for brushing
- Labne (about 1½ cups), nasturtium flowers and lemon wedges, to serve
- Cucumber and preserved lemon salad
- 4 baby Lebanese cucumbers, thinly sliced
- 2 Lebanese cucumbers, thinly sliced
- ½ fennel bub, thinly sliced, fronds reserved
- 2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons
- 80 gm (¼ cup) roasted almonds, coarsely chopped
- Rind of ½ preserved lemon, finely chopped
- 2 tbsp extra-virgin olive oil
- 2 tsp honey
- Juice of 1 lemon
- Large pinch of sumac
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