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Ocean trout with lemon-cardamom rice

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2014

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