Slow-cooked ocean trout with Israeli couscous, zucchini, chilli and bottarga


  • Serves 4 people

  • 4 90gm ocean trout fillets, skin on
  • 2 tbsp olive oil
  • 2 golden shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 100 gm Israeli couscous (see note)
  • 500 ml boiling chicken stock
  • 2 small zucchini, thinly sliced widthways
  • 5 gm bottarga, finely grated (optional, see note)
  • 1 small red chilli, finely chopped
  • 30 gm finely chopped Fontina
01   Drizzle trout with 1 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Place in a zip-lock bag, expelling air. Heat a saucepan of water to 48C, add fish and poach for 14 minutes or until heated through.
02   Heat remaining olive oil in a frying pan and sauté shallot and garlic over medium heat for 2 minutes or until soft, but not coloured. Add couscous and cook, stirring, for 2 minutes, then gradually add chicken stock, ½ cup at a time, adding more as liquid is absorbed. Cook for 15 minutes or until couscous is al dente. Add zucchini, bottarga and chilli. Remove from heat, gently stir through Fontina and season to taste. Serve immediately with fish.
Note Israeli couscous is a toasted pasta similar to Italian orzo, about the size of tapioca. This Israeli staple is available from Middle Eastern and specialty food stores. Bottarga is sun-dried mullet roe used widely in Sicilian and Sardinian cuisine. It is available from David Jones Foodhalls, specialty food stores and select fishmongers.
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