The delicately sweet notes of ocean trout meet the slightly bitter, nutty flavours of tahini in this dish, served with pumpkin quinoa and microwave-steamed asparagus.
Serves 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1 1/2 cups of quinoa
1 cup butternut pumpkin, peeled and diced
1 echalion shallot, thinly sliced
1 Tbsp olive oil
60g low-fat Greek-style natural yoghurt
1 tsp lemon juice
1 small garlic clove, crushed
3 tsp tahini
2 skin-on ocean trout fillets, de-boned
3 tsp sumac
10 spears of fresh asparagus, trimmed
salt and freshly ground pepper
For the dressing:
1 Tbsp white wine vinegar
2 tsp lemon juice
1/2 wholegrain mustard
1/4 cup fresh mint. finely chopped
1/4 cup flat-leaf parsley, leaves picked and chopped
Method
Rinse and drain the quinoa. Heat half the olive oil in a large saucepan. Add the shallot and cook over medium heat for about 3 minutes, until it begins to soften. Add the pumpkin and cook for another 3 minutes, stirring every now and then.
Add the quinoa, 3 cups of water and a pinch of salt. Bring the liquid to a boil, then reduce to a simmer, and cook, covered, for 15 minutes.
In a small bowl, combine the yoghurt, lemon juice, garlic and tahini and set aside.
Make the dressing next, whisking the vinegar, lemon juice and mustard together in a small bowl. Add the herbs and stir to combine.
Sprinkle the trout with sumac, salt and pepper. Heat the remaining oil in a frypan over medium-high heat and cook the fish skin-side down for 3-4 minutes until the skin is crisp. Flip it over and cook for another couple of minutes. Set aside to rest.
Stack 3 or 4 paper towels on top of each other and dampen with 2 Tbsp of water, gently wringing out any excess. Sit the asparagus on top, in a single layer and season lightly with salt. Wrap the paper around the asparagus and cook in the mcrowave on high for 3 minutes.
Add the dressing to the quinoa and stir through.
Serve the trout resting on the quinoa, with a generous dollop of the tahini sauce and the asparagus.
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