Ocean trout with chermoula crust

AT A GLANCE

  • Serves 4 people

"This is a knockout way to cook either ocean trout or tuna. We served the tuna version with Moroccan eggplant salad when Rockpool first opened." - Neil Perry

  • 4 (180gm each) ocean trout fillets, skin on, pin boned
  • To serve: lemon wedges
  •  
  • Chermoula
  • 1½ cups (firmly packed) coriander sprigs
  • 2 small red shallots, coarsely chopped
  • 6 cloves of garlic, coarsely chopped
  • 6 cm piece of ginger, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped lemongrass heart
  • 1 tbsp each of ras el hanout (see note), ground cumin and Hungarian paprika
  • Pinch each of ground coriander, white pepper, fennel seeds and chilli
  • To taste: lemon juice
01   For chermoula, process coriander, shallot, garlic, ginger, oil and a pinch of salt in a blender to a smooth paste. Add lemongrass and process. Add spices and process to a fine paste. Season with lemon juice and salt.
02   Preheat a chargrill over medium-high heat. Spread a heaped tablespoon of chermoula evenly onto flesh side of each fillet, then cook, chermoula-side down for 4-5 minutes or until medium-rare. Turn and cook for 2-3 minutes or until skin is crisp and trout is just cooked through. Serve with lemon wedges and Rockpool green salad.

Note Ras el hanout is a Moroccan spice blend available from Herbie's Spices.

Recipe:

NEIL PERRY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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