Dukkah Rainbow Trout
Serves 2-3 | Preparation time ~30 minutes
Preparation/Cooking instructions
Cut the fish into large pieces with the skin intact. Grate the lemon zest and mix it with all the spices. Crush the nuts and almonds coarsely in a plastic bag with a meat mallet or ground them in a mortar (separately). Mix the spice mix, nuts and almonds. Heat a skillet/frying pan and toast the mix on high heat without oil for 3-4 minutes or until slightly browned, add the sesame seeds and fry for a minute more. Remove the mix from the pan and set aside. Toss the fish pieces in the spice mix until they're totally covered. Turn on medium heat. Heat the butter and oil in the pan and fry the fish pieces with the skin facing down for ~3-4 minutes and the other way around for ~2 minutes until almost done. Set aside and let cook a moment further on the hot pan. Make a dressing from the grated lemon. Mix two tablespoons of lemon juice, a splash of white wine vinegar, a pinch of salt and pepper, a teaspoon of maple syrup and use as a dressing for mixed greens/sprouts and fresh dill. Turn the fish bits carefully on a plate, sprinkle several spoonfuls of dukkah on top and serve with truffle or garlic mayo/Aioli, fruit and greens.
Serves 2-3 | Preparation time ~30 minutes
Dukkah ingredients
Zest of 1 lemon
1 teaspoon brown sugar
0,5 teaspoon cumin/jeera
0,5 teaspoon dried mint
0,5 teaspoon powdered ginger
0,5 teaspoon dried dill
0,5 teaspoon dried coriander
0,5 teaspoon chili powder
0,5 teaspoon ground black pepper
0,5 teaspoon turmeric
0,5 - 1 teaspoon salt (to taste)
0,5 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
35-50 g peeled, unsalted pistachios
35-50 g pecans
35-50 g hazelnuts
35-50 g (small handful) peeled almonds
20-30 g (large pinch) unpeeled sesame seeds
___________________________________________________The rest of the ingredients
3 tablespoons salted butter
20 - 30 ml ev olive oil or evoo - macadamia nut oil mix
400-500 g rainbow trout/salmon trout or salmon fillets with skin
Preparation/Cooking instructions
Cut the fish into large pieces with the skin intact. Grate the lemon zest and mix it with all the spices. Crush the nuts and almonds coarsely in a plastic bag with a meat mallet or ground them in a mortar (separately). Mix the spice mix, nuts and almonds. Heat a skillet/frying pan and toast the mix on high heat without oil for 3-4 minutes or until slightly browned, add the sesame seeds and fry for a minute more. Remove the mix from the pan and set aside. Toss the fish pieces in the spice mix until they're totally covered. Turn on medium heat. Heat the butter and oil in the pan and fry the fish pieces with the skin facing down for ~3-4 minutes and the other way around for ~2 minutes until almost done. Set aside and let cook a moment further on the hot pan. Make a dressing from the grated lemon. Mix two tablespoons of lemon juice, a splash of white wine vinegar, a pinch of salt and pepper, a teaspoon of maple syrup and use as a dressing for mixed greens/sprouts and fresh dill. Turn the fish bits carefully on a plate, sprinkle several spoonfuls of dukkah on top and serve with truffle or garlic mayo/Aioli, fruit and greens.
