Name: Ocean trout with chermoula crust
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 ocean trout fillets, skin on, pin boned (180gm each); To serve: lemon wedges; Chermoula; 1½ cups (firmly packed) coriander sprigs; 2 small red shallots, coarsely chopped; 6 cloves of garlic, coarsely chopped; 6 cm piece of ginger, finely chopped; 2 tbsp extra-virgin olive oil; 1 tbsp finely chopped lemongrass heart; 1 tbsp each of ras el hanout (see note), ground cumin and Hungarian paprika; Pinch each of ground coriander, white pepper, fennel seeds and chilli; To taste: lemon juice

Ocean trout with chermoula crust

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

Serves 4

Prep

10M

Cook

10M

Total

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

4 ocean trout fillets, skin on, pin boned (180gm each)

To serve: lemon wedges

Chermoula

1½ cups (firmly packed) coriander sprigs

2 small red shallots, coarsely chopped

6 cloves of garlic, coarsely chopped

6 cm piece of ginger, finely chopped

2 tbsp extra-virgin olive oil

1 tbsp finely chopped lemongrass heart

1 tbsp each of ras el hanout (see note), ground cumin and Hungarian paprika

Pinch each of ground coriander, white pepper, fennel seeds and chilli

To taste: lemon juice

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.