This Dukkah Crusted Ocean Trout will become a favourite. You won’t believe how good Preserved lemon tastes with mash potato too!
Preserved Lemons are the Best
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 to use them up.
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 because it is crunchy and flavourful. Lets start with the Ocean Trout
Dukkah Crusted Ocean Trout, Preserved Lemon Mash
Ingredients
Dukkah Crust
- 250 gm sour cream
- 150 gm dukkah 1/2 cup
- 3/4 cup Panko Japanese bead crumbs or fresh bread crumbs
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices Salmon or Ocean Trout approx 150-200 gm each
Preserved Lemon Mashed Potato
- 500 gm potato peeled diced (approx 600 gm before cooking)
- 1/2 preserved lemon (P. lemons are usually quartered before they are jarred this recipes calls for 2 x 1/4's or 1/2 a lemon)
- 50 gm butter
- 150 ml milk or cream warmed.
Salsa
- 400 gm chickpeas drained
- 2 whole tomatoes diced evenly
- 2 tablespoons Spanish onion finely diced blanched
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 bunch mint leaves, torn
- 1/2 bunch coriander leaves picked from the stems
- 1/2 bunch rough cut parsley
- 2 slices jalapeño peppers chopped
- 20 ml lemon 1/2 a lemon
- 40 ml olive oil 2 Tablespoons
- 5 gm salt and pepper
Instructions
- Mashed Potato
- Put the chopped potatoes into a pot with the lemon and just enough water to cover. Simmer till the potatoes are tender, then drain.
- Put the potatoes through a ricer or mash with a masher squashing the preserved lemon into the mash well.
- Salt and pepper and add the butter mixing well. Add the milk or cream half at a time. Add a little more if needed to make a nice loose mash. taste for seasoning. A little preserved lemon liquid if you like but be very careful it is strong and salty. Keep warm.
To make the Crust
- 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
- 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.
Set the Oven 200 C or 400 F
- 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)
- 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).
- Transfer the whole frypan to the oven for approximately 8 minutes.
- The crumbs will be starting to brown and the fish just cooked. It doesn't need to be turned
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.
Yummy!! That’s one I like to call a “fancy-schmancy” meal 😉
Looks fancy, but it is quite quick!
I love the thought of preserved lemon mash — I’ve done a preserved lemon aioli and I must admit I love what they do to tagines so make them all the time! I also like to add preserved lemon to salads, especially with fennel and endive. Will have to try this mash!
What a great idea Susan… I will add it to fennel salad
It’s very rare on my recipes to have lemon ingredient on them. But I’m starting to like it. It gives different taste to every meal. Thanks for this recipe. Will definitely try it^^
Thank you! I bought a jar of preserved lemons and have used them once to make a tagine. What a great idea to mix them with the mash!
More to come Peter
Preserved lemons definitely don’t all get used at my place so I love that you’ve found this delicious alternative for them. A gorgeous looking meal!
Thanks Anna stay tuned for more
Everything about this sounds amazing! I have a jar of preserved lemons that I made in the fridge and now I know what to do with them!
Wow, this looks like the most amazing meal ever!
Thanks Asmita it was pretty tasty!
This sounds like the perfect destination for some preserved lemons! I have a new jar that I haven’t opened-for fear that I wouldn’t find anything to use them in apart from tagines (I thought I might give them to someone else) but perhaps I need to give more recipes a try!
I have lots more to come!
I’m always so intrigued by preserved lemons in recipes though I’ve yet to make OR buy them! This sounds like one delicious meal. So tasty and refreshing!
I’ve got more ideas coming so you will have not excuse to not use them!
Wow. This whole meal sounds delicious. Great post!
This sounds fabulous! I love preserved lemon–and learning of new ways of using it. Great-looking crust trout too.
Keep looking here for more!
Two of my favorite ingredients, dukkah and preserved lemon—oh thank you for this recipe!
I hope that you can really do make it . I love the mash
Great stuff, Tania, I’ve just started a batch of preserved limes. I’ve only made a small jar this time – I used to do huge jars and never get through them.
I agree with you completely – I think one of the great food combinations in this world is salmon or ocean trout and potatoes. We adore trout, although these days we tend to buy rainbow trout (which is apparently the same fish, only smaller). Your recipe looks fantastic, especially the panko crust! (But I’d want twice as much mash, please :))
Hello Celia, thanks for your enthusiasm, I hope you make this mash and tell me how it works with limes.
I can work out what preserved lemons must be (even tho I am not sure I have ever seen them in a store) but what is dukkah
Hi Cassandra, Dukkah is a spice mix that can include nuts and seeds. It is often used as a dip along with olive oil and bread. You would have to check the label for its gluten free status. Can bee bought in Delis and food stores even the supermarket ( if you have to) in the spice section
I love preserved lemons and I often cook them with chicken but I think they would work well with the fish. What a lovely looking dinner. Great presentation xx
Thanks Charlie