Chermoula sea trout with turmeric roast cauliflower & pomegranate
Prep: 5 minutes
Cook: 10 minutes
Cook: 10 minutes
Medium
Serves 4 people
Anna Hansen’s fusion cooking blends the best of sustainable, British, seasonal produce with unusual flavours and textures from around the globe. She now heads her own successful eatery, The Modern Pantry, where her eclectic, creative cuisine shines.
Ingredients
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Chermoula Baked Sea Trout • 800g sea trout, fillets • 4 tbsp Chermoula • 1 tbsp fresh ginger, minced • 3 tsp cumin seed, toasted and ground • 2 tsp fresh turmeric, minced • 2 cloves garlic, finely chopped • 1 banana shallot, finely diced • 2 lemons, zest and juice • ½ bunch flat leaf parsley, chopped • ½ bunch coriander, chopped • 1 tsp Maldon salt • 60ml Early Harvest Olive Oil
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Zhoug Tahini Cream • 125ml Tahini • 125ml water • 4 tbsp Zhoug • 1 ½ lemons, juice • Salt
Method
- Step 0: Trim the sea trout fillets. Mix the remaining ingredients together in a bowl to make the Chermoula marinade then smother the fish. Leave to marinate for ½ hour then either grill on the BBQ or bake in the oven at 180C for 8 mins or so until the fish is just cooked through.
- Step 1: Whisk the Tahini, lemon juice and water together adding more water (or lemon juice) if necessary to achieve the consistency of double cream and season to taste.
- Step 2: Toss the cauliflower with the turmeric, garlic and some Early Harvest Extra Virgin Olive Oil. Season and roast at 200C for 10 mins or so until starting to caramelise. Remove from oven and add lemon zest. Allow to cool a little then add pomegranate and coriander. Adjust seasoning.
- Step 3: Spoon a generous amount of cauliflower on to a plate. Lay the sea trout on top and dress liberally with the Zhoug Tahini cream.
