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Chermoula trout salad
This is an explosion of fresh, grown-up flavours, warmed by the hum of chermoula, a North African spice paste. Different oily fish, such as salmon, fresh tuna or mackerel, also work well.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
95g jar Cooks' Ingredients Chermoula
1½ tbsp extra virgin olive oil, plus 1 tsp
4 sea trout fillets
½ lemon juice
150g bulgur wheat
250g Chantenay carrots, halved lengthways
60g pitted green olives, roughly chopped
1 midi cucumber, sliced
2 preserved lemons, flesh discarded, rind cut into fine strips
25g pack flat leaf parsley, chopped
Method
Mix 2 tbsp chermoula with ½ tbsp oil. Put the trout fillets in a non-reactive (for example ceramic) dish and coat the tops and sides with the chermoula mixture; cover and chill. In a separate bowl, combine
the remaining chermoula with 1 tbsp oil and the lemon juice to make a dressing.
Meanwhile, cook the bulgur wheat according to pack instructions, then drain and rinse under cold water. Coat the carrots in 1 tsp oil. Put a large, non-stick frying pan over a medium-high heat. Fry the carrots for 4-5 minutes until tender with a little bite. Transfer to a bowl and add the cooked bulgur, olives, cucumber, preserved lemon rind, parsley and ½ the chermoula dressing, tossing to combine.
Return the pan to a medium heat. Season the fish and add to the pan, skin-side down. Sear for 3-4 minutes, until the skin begins to crisp, then fip and cook for 30 seconds before removing the pan
from the heat, leaving them to continue cooking in the residual heat for 5 minutes. The flesh should be opaque and flake easily with a fork. Divde the salad between serving plates. Remove the fish skin and flake on top in large pieces, then drizzle with the dressing.
Cook’s tip
Want to cut out the fish but keep the omega-3? Swap the trout for a mixture of cooked edamame beans and roughly chopped walnuts.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,870kJ/ 447kcals
Fat
21g
Saturated Fat
3.6g
Carbohydrates
30g
Sugars
8g
Fibre
7.2g
Protein
29g
Salt
1.6g
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