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Dukkah Crusted Ocean Trout, Preserved Lemon Mash

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This Dukkah Crusted Ocean Trout will become a favourite. You won’t believe how good Preserved lemon tastes with mash potato too!

Dukkah Crusted Ocean trout

 

 

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

 

Dukkah Crusted Ocean Trout, Preserved Lemon Mash

Print Recipe
This is a highly flavoured and stunning fish dish. You will need a ricer or blender for best results with the preserved lemon potato
Dukkah Crusted Ocean trout
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Cuisine seafood
Servings 6
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

Unit:
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

  1. Mashed Potato
  2. Put the chopped potatoes into a pot with the lemon and just enough water to cover. Simmer till the potatoes are tender, then drain.
  3. Put the potatoes through a ricer or mash with a masher squashing the preserved lemon into the mash well.
  4. 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
  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.
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

Dukkah Crusted Ocean trout with 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.

MKSHEADERLOGO

 

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Comments

  13. 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 :))
    celia recently posted..The Asparagus DiariesMy Profile

    Reply

    • 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

      Reply

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