Trout with Preserved Lemons, Raisins and Pine Nuts
A Moroccan dish of lake trout poached in a delicate preserved-lemon broth. Similar to a dish served at famed French chef Michael Bras's restaurant in southwestern France. From Paula Wolfert, author of "Couscous and Other Good Food from Morocco" and "The Food of Morocco". Preserved lemons are cured in salt and lemon juice; they are available at specialty food markets and from chefshop.com. Recipe published in Food & Wine, October 2011.
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- Two 8-ounce skinless trout fillets, cut into 1-inch pieces
- Salt and freshly ground black pepper
- Cayenne pepper
- 3 tablespoon(s) coarsely chopped cilantro
- 2 tablespoon(s) golden raisins
- 6 scallions, halved lengthwise and sliced 1/8 inch thick on the diagonal (1 cup)
- 2 medium carrots, sliced 1/8 inch thick on the diagonal
- 1 teaspoon(s) honey
- 1 preserved lemon--pulp removed, peel rinsed and minced
- 1 tablespoon(s) pine nuts
- 1 tablespoon(s) extra-virgin olive oil
- 1. In a shallow dish, season the fish with salt, black pepper and cayenne; spread in a single layer. Sprinkle the fish with 1 tablespoon of the cilantro. Cover with plastic wrap and refrigerate while you prepare the rest of the dish.
- 2. In a small bowl, cover the raisins with warm water and let stand until plump, about 10 minutes. Drain.
- 3. Meanwhile, in a large, deep skillet, combine the scallions and carrots with 4 cups of water and simmer the vegetables over moderate heat until the carrots are tender, about 10 minutes. Add the honey, preserved lemon peel, raisins and pine nuts, season with salt and black pepper and simmer the mixture for 10 minutes longer.
- 4. Slip the trout into the broth, cover and simmer over moderately low heat until the fish is just barely cooked through, about 10 minutes. Drizzle the fish with the olive oil, garnish with the remaining 2 tablespoons of chopped cilantro and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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