Moroccan Ocean Trout Salad

Name: Moroccan Ocean Trout Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 ocean trout fillets; 2 tbsp ras el hanout spice mix; 0.25 cup pine nuts; 1 tbsp preserved lemon; 1 red onion; 0.25 cup dried cranberries; 2 lebanese cucumbers; 1 avocado; 1 bunch rocket; 2 tbsp rice bran oil; 2 tbsp rice vinegar; 2 tsp rose water

Oven-baked ocean trout fillets, pine nuts and preserved lemon, warmed with rose water. Finish with dressing and season with salt and pepper.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Toast pine nuts til brown. Soak cranberries in a little warm water or verjuice. Gently fry the onion in a little olive oil til soft. Add a little brown sugar and some good balsamic vinegar if it suits you. Remove from pan.
2
Coat the trout with olive oil and then dust with ras el hanout. Heat pan and fry trout few a couple of minutes on each side before transferring to the oven to cook through. This only takes 5-10minutes depending on the size of your fillets and how you like it cooked. Remove from oven and cool.
10 min
3
Slice cucumbers and avocado and arrange over rocket. To make the dressing combine rice bran oil, rice vinegar and rosewater. Adjust to taste.
4
Assemble salad by scattering pine nuts, preserved lemon, drained cranberries, caramelized onion and cooled, flaked ocean trout over rocket.
5
Drizzle with dressing and season with salt and pepper.