Name: Roast ocean trout with cucumber and preserved lemon salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 side ocean trout (about 1.2kg), skin on, pin-boned; Olive oil, for brushing; Labne (about 1½ cups), nasturtium flowers and lemon wedges, to serve; Cucumber and preserved lemon salad; 4 baby Lebanese cucumbers, thinly sliced; 2 Lebanese cucumbers, thinly sliced; ½ fennel bub, thinly sliced, fronds reserved; 2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons; 80 gm (¼ cup) roasted almonds, coarsely chopped; Rind of ½ preserved lemon, finely chopped; 2 tbsp extra-virgin olive oil; 2 tsp honey; Juice of 1 lemon; Large pinch of sumac

Roast ocean trout with cucumber and preserved lemon salad

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

Serves 6

Prep

20M

Cook

30M

Total

50M

Ingredients

1 side ocean trout (about 1.2kg), skin on, pin-boned

Olive oil, for brushing

Labne (about 1½ cups), nasturtium flowers and lemon wedges, to serve

Cucumber and preserved lemon salad

4 baby Lebanese cucumbers, thinly sliced

2 Lebanese cucumbers, thinly sliced

½ fennel bub, thinly sliced, fronds reserved

2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons

80 gm (¼ cup) roasted almonds, coarsely chopped

Rind of ½ preserved lemon, finely chopped

2 tbsp extra-virgin olive oil

2 tsp honey

Juice of 1 lemon

Large pinch of sumac

Method

1.Preheat oven to 130°C. Place trout, skin-side down on an oven tray lined with baking paper, brush with oil and season to taste. Roast until almost cooked through (20-25 minutes). Cover and set aside, or cool and refrigerate.

2.For salad, combine mixed cucumbers, fennel, reserved fronds, herbs and almonds in a large bowl. Whisk remaining ingredients in a separate bowl to combine and season to taste.

3.Gently slide skin from trout and discard (optional), then place trout on a platter. Top with spoonfuls of labne, then salad. Spoon over dressing, scatter with flowers and serve with lemon wedges.

Styling by Lisa Featherby

Styling by Vivien Walsh