11

to your liking (5-6 minutes

for medium-rare).

2 For harissa, dry-roast spices

until fragrant (see cook’s notes

p168), then finely crush with

a mortar and pestle. Combine

chillies and garlic in a jug and

blend with a hand-held blender,

until finely chopped. Add spice

mixture and a large pinch of

salt, then blend, gradually

adding oil, until a coarse

purée. Season to taste.

3 Toss pea tendrils and herbs

in a little olive oil and lemon

juice. Spread labne on serving

plates or bowls, top with fish

and a spoonful of harissa and

serve with salad.

6 dried long red chillies,

soaked in hot water for

15 minutes

8 red birdseye chillies

2 garlic cloves, chopped

60 ml (⁄ cup) olive oil

1 Preheat oven to 200°C.

Place trout skin-side up on

a lightly oiled oven tray. Drizzle

with olive oil and a little lemon

juice, then roast until cooked

6 ocean trout fillets (about

180gm each), skin on

1 tbsp olive oil, plus extra

for drizzling

Juice of 1 lemon (or to

taste), plus extra to serve

Mixed soft herbs, pea

tendrils and labne or

thick yoghurt, to serve

HARISSA

1 tsp cumin seeds

1 tsp caraway seeds

Ocean trout with harissa and yoghurt

SERVES 6

Harissa is not only straightforward to make, it’s a fine pairing

with a piece of fish. We’ve served this ocean trout with no more

than a simple salad but couscous would add a little heft.

70 GOURMET TRAVELLER