Ingredients
Serves 44 Ocean Trout fillets
½ cup spelt flour
Olive oil to cook
Seasoning
Dressing:
1½ cups plain yoghurt
2 tbsp tahini, hulled
1 clove garlic chopped with a pinch of salt
1 lemon, juiced
2 tsp sea salt, or to taste
1 tsp pinch of white pepper
Tabouli:
1bunch of flat leaf parsley, chopped finely
1 bunches mint, chopped finely
½red onion, diced finely
1 garlic clove, crushed
½ Lebanese cucumber, peeled and diced
1 red capsicum, finely diced (optional)
1 cup cooked quinoa - nice and dry
1 cup walnuts, chopped finely
1 tsp sumac (optional)
2 tbsp olive oil
Sea salt to taste
1 lemon, juiced and rind grated lemon cheeks for garnish
Method
Coat the fish in flour and set aside.
For the dressing, whisk all the ingredients together until it’s the consistency of pouring cream. You may need to add a little water. Be sure to stir the tahini in the jar before using it as the oil separates. Set aside.
Now prepare your tabouli. In a bowl combine all of the ingredients. Taste for seasoning. Add more of whatever you like. Set aside.
To cook your fish, place a non-stick pan on a medium flame and add1-2 tablespoons oil. Place the fish skin side down, season and cook for about 2 minutes. Turn, season and cook for another 2 minutes. Remove from the pan and let it drain on absorbent paper.
To assemble, arrange the fish horizontally down the plate. Then spoon the tahini dressing generously over the fish. Finally spoon the tabouli over the dressing lengthways. Garnish with lemon cheeks.