Dukkah Crusted Ocean Trout with Preserved Lemon Mash

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Trout and preserved lemon 1


Lets face it sometimes you get all inspired and buy an ingredient and then just don’t use it . Do Preserved Lemons fit into this category for you?. I’ve been playing around with Preserved Lemons to find a couple more interesting recipes other than Tagine with Preserved Lemons………

For now I have a couple of Fish based recipes because we could all do to be inspired to cook fish . Working on interesting recipes for Preserved Lemons brought me to what I love eating with fish…. mashed potato and salad. I came up with the idea to add preserved lemon to the mash and I can tell you that I am very happy with it. It is salty and lemony.. so don’t salt your potato! I have also added some Dukkah just to up the anti. Lets start with the Ocean Trout



Dukkah Crusted Ocean Trout with Preserved Lemon Mash
My Kitchen Stories: 
This is a highly flavoured and stunning fish dish. You will need a ricer or blender for best results with the preserved lemon potato
  • I used a side of Ocean Trout cut into the amount of serves I wanted
Dukkah Crust
  • 1 x 250 gm container of sour cream (8.82 oz)
  • ½ cup of dukkah
  • ¾ cup of Panko Japanese bead crumbs ( or fresh bread crumbs)
  • 2 teaspoons of cumin
  • 1 teaspoon of smoked paprika (optional but delicious)
  • Salt and pepper
Preserved Lemon Mashed Potato- the good bit
  • 500 gm potato (approx 600 gm before cooking) (1¼ pounds)
  • 2 x ¼'s of preserved lemons (P.lemons are usually quartered before they are jarred, this recipes calls for 2 x ¼'s or ½ a lemon)
  • 30 gm butter (1 oz)
  • 150 ml approx milk (5 fl oz)
  • 1 can drained and washed chickpeas
  • 1-2 large tomatoes evenly diced
  • 2 tablespoons finely diced blanched Spanish onion.
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ bunch of torn mint
  • ½ bunch of picked coriander leaves
  • ½ bunch rough cut parsley
  • 2 slices jalapeño peppers diced
  • juice of ½ a lemon
  • 2 Tablespoons olive oil
  • salt and pepper
To make the Crust
  1. Combine the dukkah spices and crumbs mix well. Spread a thin layer of sour cream over the fish ( one side only and thats the top) and dip the fish into the dukkah crumbs. Put onto a tray and put into the fridge till required
  2. Boil the peeled and diced potatoes with the preserved lemons (the whole thing pith and squishy fruit bit and all), until the potatoes are tender. Drain and put the whole lot through a ricer ( lemons and all), add the butter and as much of the milk as needed.
To Cook the Fish
Set the Oven 200 C or 400 F
  1. Heat a fry pan (that will fit into the oven if this is not possible have a tray in the oven ready to transfer the fish into)
  2. Add a little oil to the very hot frypan and add the piece (s) of fish .This will be on the bottom uncrusted side. Sear until it starts to turn opaque (2 minutes), and crispy . Sprinkle with a couple of drops of olive oil onto each fish piece, the uncooked side. (You will not be turning these over they will go straight into the oven to bake).
  3. Transfer the whole frypan to the oven for approximately 8 minutes.
  4. The crumbs will be starting to brown and the fish just cooked. It doesn't need to be turned
Serve the fish with the Preserved Lemon Mash and salsa
Trout and preserved lemon

Other uses for Preserved Lemons

  • Add to soup
  • Add to Indian or Thai style curry to add salt and a spike of acid
  • Puree and mix into a white sauce to be added to cauliflower bake
  • Use in couscous with vegetables to give a hit of flavour
  • Make a tabouli and add some Preserved Lemon
  • Preserved Lemon mayonnaise
  • In lemon dressing for things like roast pumpkin salad with goats cheese
  • Make a salsa and add Preserved lemon serve with fish
  • Marinate Lamb cutlets in Preserved Lemon with oregano and salt and pepper
  • Slow cooked Duck with preserved lemon and chorizo
  • Crispy pork belly with white bean and preserved lemon puree

That should do it…….hope you find a way to use yours. Stay tuned for the next Preserved Lemon recipe.




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