Chefs' Recipes

Ocean trout with chermoula crust

Australian Gourmet Traveller recipe for ocean trout with chermoula crust by Neil Perry
Ocean trout with chermoula crust

Ocean trout with chermoula crust

Chris Chen
4
10M
10M
20M

“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

Ingredients

Chermoula

Method

Main

1. 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.
2.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.

Notes

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