Name: Trout with fragrant rice pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Classic
Ingredients: 1 Tbs oil; 1 Tbs butter; 1 onion finely chopped; 1 cinnamon stick; 1/2 tsp turmeric; 1 tsp salt; 1 cup rice basmati; 1/2 cup sultanas; sea salt and freshly ground black pepper; 2 Tbs harissa paste; 1 Tbs fresh chillies 573; 500 g rainbow trout fillet; pomegranate rubies, mint and toasted almonds to garnish separate entries; Greek yoghurt to serve

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Ingredients (14)

1 Tbs	oil
1 Tbs	butter
1	onion — finely chopped
1	cinnamon — stick
1/2 tsp	turmeric
1 tsp	salt
1 cup	rice — basmati
1/2 cup	sultanas
	sea salt and freshly ground black pepper
2 Tbs	harissa paste
1 Tbs	fresh chillies — 573
500 g	rainbow trout — fillet
	pomegranate rubies, mint and toasted almonds to garnish — separate entries
	Greek yoghurt — to serve

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Method:

Preheat the oven to 200°C.

Heat the oil and butter in a medium size pot, add the onions and cinnamon stick and cook until golden, add the turmeric and cook for another minute. Stir in the rice and cook for another 2 minutes, add the sultanas.

Add 3 cups water and salt to the rice; place a lid on the pot and cook, over a low heat 15 minutes. Remove and set aside.

In a bowl, mix together the Harissa paste and olive oil, season the fish and spread the mixture onto the fish, bake for 5-7 minutes, remove from oven and set aside.

Remove the rice from the pot, fluff with a fork to separate, stir through mint.

To serve:
divide rice up between 4 serving plates and top with portioned fish, garnish with pomegranate rubies, and almonds and serve with yoghurt.

Text and image:Fairlady

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