Moroccan Trout

This is from a Pinch of Nom's cookbook, a beautiful Moroccan recipe adapted to use with ChalkStream Trout. 

Serves 2

Ingredients

3 large trout fillets cut into 16-20 large chunks and skin removed

1 125g packet Ainsley Harriott Moroccan Medley Cous Cous

200 ml boiling water

1 tsp cumin

1/2 tsp paprika

6 cherry tomatoes cut in half

7 - 8 cm piece cucumber cut into medium dice

4 - 5 radish sliced

4 spring onions chopped

1 small pepper deseeded and choppped

1 handful fresh mint chopped

1 handful fresh parsley chopped

1 handful fresh basil chopped

4 tbsp low fat yogurt

1 lemon cut into wedges

 

Method 

Put the trout chunks in a bowl and coat with the cumin and paprika.

Thread the trout onto 4 skewers, we use wooden ones that have been soaked in water to stop them burning in the oven, but you can use metal ones if you want. Squeeze the juice from a couple of lemon wedges over the trout.

Place the completed skewers on a baking tray and cook for 10 minutes at 190-200°C, turning once during cooking.

While the skewers are cooking, make up the cous cous in a large bowl. One 125g pack will take 200ml of boiling water. Stir, cover with cling film and leave for 3 minutes.

When the cous cous is ready stir in the chopped veg and half of the chopped parsley.

Set this aside, then in a blender add the yogurt, remaining herbs and a squeeze of fresh lemon juice.

Blitz for a minute of two until the herbs are really fine and the sauce is a nice green colour.

Divide the cous cous between 2 plates, then serve two trout skewers on each bed of cous cous.

Finally drizzle the trout with a little of the herby yogurt sauce, garnish with a lemon wedge and enjoy!

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