Ocean Trout with Harissa and Yoghurt
This quick seafood recipe combines simple roasted ocean trout, and extra spice from harissa, made from scratch. The oiliness of the fish works well with the kick of chilli from the spice paste.
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.
Cooking tools:
- Mortar and pestle
- Immersion blender
- Pitcher
- Baking sheet
- Oven
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
- Serving bowl
Ingredients
- 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 (¼ cup) olive oil
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