Name: Ocean trout with lemon-cardamom rice
Yield: 4
Ingredients: 600 gm piece of ocean trout, pin-boned; 2 tsp fennel seeds, coarsely crushed with a mortar and pestle; 1 tsp black peppercorns, coarsely crushed with a mortar and pestle; ½ tsp ground coriander; 80 gm butter, coarsely chopped; 1 tbsp olive oil; 2 tbsp lemon juice, plus extra lemon wedges, to serve; Lemon-cardamom rice; 60 gm slivered almonds; 50 gm butter, coarsely chopped; 1 small onion, finely chopped; 6 cardamom pods, bruised; 200 gm long-grain rice; 450 ml chicken stock; 40 gm currants; ½ preserved lemon, rind only, rinsed and finely diced; 2 tbsp coarsely chopped coriander (optional), plus extra to serve; Juice of 1 lemon

Ingredients

600 gm piece of ocean trout, pin-boned

2 tsp fennel seeds, coarsely crushed with a mortar and pestle

1 tsp black peppercorns, coarsely crushed with a mortar and pestle

½ tsp ground coriander

80 gm butter, coarsely chopped

1 tbsp olive oil

2 tbsp lemon juice, plus extra lemon wedges, to serve

Lemon-cardamom rice

60 gm slivered almonds

50 gm butter, coarsely chopped

1 small onion, finely chopped

6 cardamom pods, bruised

200 gm long-grain rice

450 ml chicken stock

40 gm currants

½ preserved lemon, rind only, rinsed and finely diced

2 tbsp coarsely chopped coriander (optional), plus extra to serve

Juice of 1 lemon

Method

Main

1.For lemon-cardamom rice, preheat oven to 200C. Spread almonds on an oven tray and roast until golden (3-5 minutes). Melt butter in a wide saucepan over medium-high heat, add onion and cardamom and stir until onion is tender and starting to turn golden (4-6 minutes). Add rice, stir to coat, then add stock and currants, bring to the boil, season to taste, cover with foil, transfer to oven and bake until liquid is absorbed (12-14 minutes). Add preserved lemon rind and coriander and lemon juice to taste.

2.Place trout on a plate, scatter with fennel seeds, peppercorns, ground coriander and ½ tsp sea salt flakes. Heat butter and oil in a large frying pan over medium heat, add trout skin-side up and cook until golden brown (5 minutes). Turn and cook until medium-rare (3-5 minutes). Remove from pan, discard skin and add lemon juice to pan juices.

3.Flake trout over lemon-cardamom rice, drizzle with pan juices, scatter with coriander and serve with extra pan juices.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin