serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 200 g brown rice
- 450 ml chicken stock
- 4 spring onions, sliced on the angle, green and white
- 1 fennel bulb, finely sliced
- 1 punnet cherry tomatoes, halved
- Bunch of fresh herbs, torn (e.g. mint, parsley, chives, or a mix)
- 40 g currants
- 60 g slivered almonds, toasted, plus extra to garnish if desired
- 600 g of ocean trout, pin-boned, skin removed
- 2 tsp fennel seeds, coarsely crushed
- 1 tsp black peppercorns, coarsely ground
- ½ tsp ground coriander
- ½ tsp sea salt flakes
- 1 tbsp ghee, for cooking
- 60 g butter, coarsely chopped
- 1 tbsp lemon juice, plus extra lemon wedges, to serve
Dressing
- ½ preserved lemon, rind only, rinsed and finely diced
- Juice of 1 lemon
- ¼ cup olive oil
- ½ tsp mustard
- Sea salt and freshly ground black pepper, to taste
Instructions
- 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 place in large bowl and add spring onion, shaved fennel, tomatoes, fresh herbs, currants, and almonds.
- 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 lemon juice and coat the fish. Remove from pan and allow to rest for a few minutes. Remove skin and reserve to garnish salad.
- While the trout is cooking, make the dressing by whisking ingredients together in a bowl. Add to rice and stir to combine.
- Flake trout on a plate and top with the rice salad and crisp skin pieces. Serve with lemon wedges. Sprinkle with slivered almonds if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
