Cumin, coriander, turmeric, cinnamon, and cloves: a distinctive Moroccan aroma infusing roast lentils, cauliflower, and soft, sweet dates. With brown basmati rice, hummus dressing, and a fillet of delicate, delectable trout.
MOROCCAN-STYLE RAINBOW TROUT
MOROCCAN-STYLE RAINBOW TROUT
with spiced, roast veg, hummus & pitted dates
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Brown Basmati Rice
- Cauliflower Florets
- Fish
- Fresh Parsley
- Hummus
- Lentils
- NOMU Moroccan Rub
- Peas
- Pitted Dates
- Trout Fillet
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NUTTY BASMATI
Preheat the oven to 180°C. Rinse the rice and place in a pot with the vegetable stock and 200ml of salted water. Stir through, pop on a lid, and bring to the boil over a high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
ROAST THE CAULI & LENTILS
Spread out the cauliflower pieces, drained lentils, and chopped dates on a roasting tray. Coat in oil, some seasoning, and the Moroccan Rub to taste. Roast in the hot oven for 20-25 minutes until the cauliflower is cooked through and starting to crisp, shifting halfway.
HUMMUS DRESSING & PEAS
Boil the kettle. Place the hummus in a bowl and combine with a drizzle of oil and three-quarters of the chopped parsley. Add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. When the rice is cooked, stir through the warm peas.
SEAR THE TROUT
When the roast has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel. When the pan is hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
HEALTHY AND HEARTY
Make a bed of rice and peas and cover with roast cauliflower, lentils, and dates. Lay the trout fillet on top and drizzle over the parsley and hummus dressing. Garnish with the remaining chopped parsley. Time to nourish your body, Chef!
Brown Basmati Rice - 75ml
Vegetable Stock - 5ml
Cauliflower Florets - 150g
Lentils - 60g
NOMU Moroccan Rub - 5ml
Hummus - 30ml
Fresh Parsley - 3g
Peas - 40g
Trout Fillet - 1
Pitted Dates - 20g
NUTTY BASMATI
Preheat the oven to 180°C. Rinse the rice and place in a pot with the vegetable stock and 400ml of salted water. Stir through, pop on a lid, and bring to the boil over a high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
ROAST THE CAULI & LENTILS
Spread out the cauliflower pieces, drained lentils, and chopped dates on a roasting tray. Coat in oil, some seasoning, and the Moroccan Rub to taste. Roast in the hot oven for 25-30 minutes until the cauliflower is cooked through and starting to crisp, shifting halfway.
HUMMUS DRESSING & PEAS
Boil the kettle. Place the hummus in a bowl and combine with a drizzle of oil and three-quarters of the chopped parsley. Add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. When the rice is cooked, stir through the warm peas.
SEAR THE TROUT
When the roast has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel. When the pan is hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
HEALTHY AND HEARTY
Make a bed of rice and peas and cover with roast cauliflower, lentils, and dates. Lay the trout fillet on top and drizzle over the parsley and hummus dressing. Garnish with the remaining chopped parsley. Time to nourish your body, Chef!
Brown Basmati Rice - 150ml
Vegetable Stock - 10ml
Cauliflower Florets - 300g
Lentils - 120g
NOMU Moroccan Rub - 10ml
Hummus - 60ml
Fresh Parsley - 5g
Peas - 80g
Trout Fillet - 2
Pitted Dates - 40g
NUTTY BASMATI
Preheat the oven to 180°C. Rinse the rice and place in a pot with the vegetable stock and 400ml of salted water. Stir through, pop on a lid, and bring to the boil over a high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
ROAST THE CAULI & LENTILS
Spread out the cauliflower pieces, drained lentils, and chopped dates on a roasting tray. Coat in oil, some seasoning, and the Moroccan Rub to taste. Roast in the hot oven for 25-30 minutes until the cauliflower is cooked through and starting to crisp, shifting halfway.
HUMMUS DRESSING & PEAS
Boil the kettle. Place the hummus in a bowl and combine with a drizzle of oil and three-quarters of the chopped parsley. Add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. When the rice is cooked, stir through the warm peas.
SEAR THE TROUT
When the roast has 5 minutes to go, place a pan over a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel. When the pan is hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
HEALTHY AND HEARTY
Make a bed of rice and peas and cover with roast cauliflower, lentils, and dates. Lay the trout fillet on top and drizzle over the parsley and hummus dressing. Garnish with the remaining chopped parsley. Time to nourish your body, Chef!
Brown Basmati Rice - 150ml
Vegetable Stock - 10ml
Cauliflower Florets - 300g
Lentils - 120g
NOMU Moroccan Rub - 10ml
Hummus - 60ml
Fresh Parsley - 5g
Peas - 80g
Trout Fillet - 2
Pitted Dates - 40g
NUTTY BASMATI
Preheat the oven to 180°C. Rinse the rice and place in a pot with the vegetable stock and 700ml of salted water. Stir through, pop on a lid, and bring to the boil over a high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes until cooked and tender.
ROAST THE CAULI & LENTILS
Spread out the cauliflower pieces on a roasting tray, coat in oil, and season to taste. Place the drained lentils and chopped dates on a separate roasting tray and spread out in an even layer. Coat in oil, some seasoning, and the Moroccan Rub to taste. Pop both trays in the hot oven to roast for 30-35 minutes until the cauliflower is cooked through and the lentils are crispy, shifting halfway.
HUMMUS DRESSING & PEAS
Boil the kettle. Place the hummus in a bowl and combine with a drizzle of oil and three-quarters of the chopped parsley. Add water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion. When the rice is cooked, stir through the warm peas.
SEAR THE TROUT
When the roast has 5 minutes to go, place a large pan over a medium-high heat with a drizzle of oil. Pat the trout dry with some paper towel. When the pan is hot, fry the trout skin-side down for 2-3 minutes until the skin is crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
HEALTHY AND HEARTY
Make a bed of rice and peas and cover with roast cauliflower, lentils, and dates. Lay the trout fillet on top and drizzle over the parsley and hummus dressing. Garnish with the remaining chopped parsley. Time to nourish your body, Chef!
Brown Basmati Rice - 300ml
Vegetable Stock - 20ml
Cauliflower Florets - 600g
Lentils - 240g
NOMU Moroccan Rub - 20ml
Hummus - 120ml
Fresh Parsley - 10g
Peas - 160g
Trout Fillet - 4
Pitted Dates - 80g
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