Ocean trout with lemon-cardamom rice

AT A GLANCE

  • Serves 4 people

  • 600 gm piece of ocean trout, pin-boned
  • 2 tsp fennel seeds, coarsely crushed with a mortar and pestle
  • 1 tsp black peppercorns, coarsely crushed with a mortar and pestle
  • ½ tsp ground coriander
  • 80 gm butter, coarsely chopped
  • 1 tbsp olive oil
  • 2 tbsp lemon juice, plus extra lemon wedges, to serve
  •  
  • Lemon-cardamom rice
  • 60 gm slivered almonds
  • 50 gm butter, coarsely chopped
  • 1 small onion, finely chopped
  • 6 cardamom pods, bruised
  • 200 gm long-grain rice
  • 450 ml chicken stock
  • 40 gm currants
  • ½ preserved lemon, rind only, rinsed and finely diced
  • 2 tbsp coarsely chopped coriander (optional), plus extra to serve
  • Juice of 1 lemon
01   For lemon-cardamom rice, preheat oven to 200C. Spread almonds on an oven tray and roast until golden (3-5 minutes). Melt butter in a wide saucepan over medium-high heat, add onion and cardamom and stir until onion is tender and starting to turn golden (4-6 minutes). Add rice, stir to coat, then add stock and currants, bring to the boil, season to taste, cover with foil, transfer to oven and bake until liquid is absorbed (12-14 minutes). Add preserved lemon rind and coriander and lemon juice to taste.
02   Place trout on a plate, scatter with fennel seeds, peppercorns, ground coriander and ½ tsp sea salt flakes. Heat butter and oil 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). Remove from pan, discard skin and add lemon juice to pan juices.
03   Flake trout over lemon-cardamom rice, drizzle with pan juices, scatter with coriander and serve with extra pan juices.

Topics:

RICE, OCEAN TROUT, SPRING, SEAFOOD, CARDAMOM, MAIN, ALMONDS, MODERN AUSTRALIAN, FAST, LEMONS

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2014

Nov 2014

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