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Dukkah Crusted Ocean trout

Dukkah Crusted Ocean Trout, Preserved Lemon Mash

This is a highly flavoured and stunning fish dish. You will need a ricer or blender for best results with the preserved lemon potato
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine seafood
Servings 6

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