What are the main ingredients in Mpho’s Stylish Chermoula Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Mpho’s Stylish Chermoula Trout?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Mpho’s Stylish Chermoula Trout?

CORN ON THE COB: Preheat the oven to 220°C on the grill setting. Place the desilked corn on a baking tray. Grill in the hot oven for 15-20 minutes, turning as it chars. Once cooked, remove from the oven and set aside to cool. Turn the grill off and the oven onto the regular roasting setting at 220°C. WHILE THE CORN IS ROASTING…: Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and brown. Remove from the pan on completion and set aside to cool. Using a bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and stir through. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with a fork on completion, replace the plate, and set aside for serving. CRUNCHY PUMPKIN SEED GREMOLATA: When the seeds are cool enough to handle, finely chop and place in a small bowl. Add in 20ml of olive oil, the grated garlic, ½ of the chopped mint, a squeeze of lemon juice, and some zest. Mix well to combine, season, and set aside for serving. SEAR & SPICE THE TROUT: Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for a minute until the skin is crisped but the flesh is not cooked through. Remove on completion, keeping the pan on the heat. Peel off the skin, return it to the pan, and set the flesh aside in a baking tray. Fry the skin for 3-4 minutes per side until crispy. Set aside to drain on paper towel. Loosen the chermoula with 30ml of olive oil and pour over the flesh. Bake in the oven for 5-8 minutes until cooked to your preference. A COLOURFUL SALAD: When the corn is cool, slice off the kernels. Place in a salad bowl with the rinsed salad leaves and halved baby tomatoes. Toss together with 10ml of olive oil, a squeeze of lemon juice, and some seasoning. Roughly chop the trout skin. TIME TO DINE: Make a bed of bulgur, top with the chermoula trout, and pour over any tray juices. Sprinkle with the gremolata and crumble over the drained feta. Garnish with the crispy skin, the remaining mint, and any remaining lemon wedges. Serve the charred corn salad on the side and get stuck in!

What should be prepared from my kitchen to make Mpho’s Stylish Chermoula Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Mpho’s Stylish Chermoula Trout

A light yet filling dinner, full of punchy flavour. Chermoula is salty, tart, earthy, and fresh, and it transforms any dish. Here, it infuses a beautiful trout fillet, perched atop fluffy bulgur wheat and dotted with crunchy seed and mint gremolata.

Mpho’s Stylish Chermoula Trout

with pumpkin seed gremolata, feta & a charred corn salad

Hands on Time: 25 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Bulgur Wheat
Corn On The Cob
Danish-style Feta
Fish
Fresh Mint
Garlic Clove
Garlic Cloves
Lemon
Lemons
Pesto Princess Chermoula Paste
Pumpkin Seeds
Rainbow Trout Fillet
Rainbow Trout Fillets
Salad Leaves
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CORN ON THE COB
Preheat the oven to 220°C on the grill setting. Place the desilked corn on a baking tray. Grill in the hot oven for 15-20 minutes, turning as it chars. Once cooked, remove from the oven and set aside to cool. Turn the grill off and the oven onto the regular roasting setting at 220°C.
WHILE THE CORN IS ROASTING…
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and brown. Remove from the pan on completion and set aside to cool. Using a bowl, submerge the bulgur wheat and stock in 100ml of boiling water. Add a drizzle of oil and stir through. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with a fork on completion, replace the plate, and set aside for serving.
CRUNCHY PUMPKIN SEED GREMOLATA
When the seeds are cool enough to handle, finely chop and place in a small bowl. Add in 10ml of olive oil, the grated garlic, ½ of the chopped mint, a squeeze of lemon juice, and some zest. Mix well to combine, season, and set aside for serving.
SEAR & SPICE THE TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for a minute until the skin is crisped but the flesh is not cooked through. Remove on completion, keeping the pan on the heat. Peel off the skin, return it to the pan, and set the flesh aside in a baking tray. Fry the skin for 3-4 minutes per side until crispy. Set aside to drain on paper towel. Loosen the chermoula with 15ml of olive oil and pour over the flesh. Bake in the oven for 5-8 minutes until cooked to your preference.
A COLOURFUL SALAD
When the corn is cool, slice off the kernels. Place in a salad bowl with the rinsed salad leaves and halved baby tomatoes. Toss together with 5ml of olive oil, a squeeze of lemon juice, and some seasoning. Roughly chop the trout skin.
TIME TO DINE
Make a bed of bulgur, top with the chermoula trout, and pour over any tray juices. Sprinkle with the gremolata and crumble over the drained feta. Garnish with the crispy skin, the remaining mint, and any remaining lemon wedges. Serve the charred corn salad on the side and get stuck in!

Corn On The Cob - 1
Pumpkin Seeds - 10g
Bulgur Wheat - 100ml
Vegetable Stock - 5ml
Garlic Clove - 1
Fresh Mint - 4g
Lemon - 1
Rainbow Trout Fillet - 1
Pesto Princess Chermoula Paste - 15ml
Salad Leaves - 20g
Baby Tomatoes - 100g
Danish-style Feta - 40g

Download the Recipe

Serves 2

CORN ON THE COB
Preheat the oven to 220°C on the grill setting. Place the desilked corn on a baking tray. Grill in the hot oven for 15-20 minutes, turning as it chars. Once cooked, remove from the oven and set aside to cool. Turn the grill off and the oven onto the regular roasting setting at 220°C.
WHILE THE CORN IS ROASTING…
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and brown. Remove from the pan on completion and set aside to cool. Using a bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and stir through. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with a fork on completion, replace the plate, and set aside for serving.
CRUNCHY PUMPKIN SEED GREMOLATA
When the seeds are cool enough to handle, finely chop and place in a small bowl. Add in 20ml of olive oil, the grated garlic, ½ of the chopped mint, a squeeze of lemon juice, and some zest. Mix well to combine, season, and set aside for serving.
SEAR & SPICE THE TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for a minute until the skin is crisped but the flesh is not cooked through. Remove on completion, keeping the pan on the heat. Peel off the skin, return it to the pan, and set the flesh aside in a baking tray. Fry the skin for 3-4 minutes per side until crispy. Set aside to drain on paper towel. Loosen the chermoula with 30ml of olive oil and pour over the flesh. Bake in the oven for 5-8 minutes until cooked to your preference.
A COLOURFUL SALAD
When the corn is cool, slice off the kernels. Place in a salad bowl with the rinsed salad leaves and halved baby tomatoes. Toss together with 10ml of olive oil, a squeeze of lemon juice, and some seasoning. Roughly chop the trout skin.
TIME TO DINE
Make a bed of bulgur, top with the chermoula trout, and pour over any tray juices. Sprinkle with the gremolata and crumble over the drained feta. Garnish with the crispy skin, the remaining mint, and any remaining lemon wedges. Serve the charred corn salad on the side and get stuck in!

Corn On The Cob - 2
Pumpkin Seeds - 20g
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Garlic Cloves - 2
Fresh Mint - 8g
Lemon - 1
Rainbow Trout Fillets - 2
Pesto Princess Chermoula Paste - 30ml
Salad Leaves - 40g
Baby Tomatoes - 200g
Danish-style Feta - 80g

Download the Recipe

Serves 3

CORN ON THE COB
Preheat the oven to 220°C on the grill setting. Place the desilked corn on a baking tray. Grill in the hot oven for 15-20 minutes, turning as it chars. Once cooked, remove from the oven and set aside to cool. Turn the grill off and the oven onto the regular roasting setting at 220°C.
WHILE THE CORN IS ROASTING…
Boil the kettle. Place the seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and brown. Remove from the pan on completion and set aside to cool. Using a bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and stir through. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with a fork on completion, replace the plate, and set aside for serving.
CRUNCHY PUMPKIN SEED GREMOLATA
When the seeds are cool enough to handle, finely chop and place in a small bowl. Add in 20ml of olive oil, the grated garlic, ½ of the chopped mint, a squeeze of lemon juice, and some zest. Mix well to combine, season, and set aside for serving.
SEAR & SPICE THE TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for a minute until the skin is crisped but the flesh is not cooked through. Remove on completion, keeping the pan on the heat. Peel off the skin, return it to the pan, and set the flesh aside in a baking tray. Fry the skin for 3-4 minutes per side until crispy. Set aside to drain on paper towel. Loosen the chermoula with 30ml of olive oil and pour over the flesh. Bake in the oven for 5-8 minutes until cooked to your preference.
A COLOURFUL SALAD
When the corn is cool, slice off the kernels. Place in a salad bowl with the rinsed salad leaves and halved baby tomatoes. Toss together with 10ml of olive oil, a squeeze of lemon juice, and some seasoning. Roughly chop the trout skin.
TIME TO DINE
Make a bed of bulgur, top with the chermoula trout, and pour over any tray juices. Sprinkle with the gremolata and crumble over the drained feta. Garnish with the crispy skin, the remaining mint, and any remaining lemon wedges. Serve the charred corn salad on the side and get stuck in!

Corn On The Cob - 2
Pumpkin Seeds - 20g
Bulgur Wheat - 200ml
Vegetable Stock - 10ml
Garlic Cloves - 2
Fresh Mint - 8g
Lemon - 1
Rainbow Trout Fillets - 2
Pesto Princess Chermoula Paste - 30ml
Salad Leaves - 40g
Baby Tomatoes - 200g
Danish-style Feta - 80g

Download the Recipe

Serves 4

CORN ON THE COB
Preheat the oven to 220°C on the grill setting. Place the desilked corn on a baking tray. Grill in the hot oven for 15-20 minutes, turning as it chars. Once cooked, remove from the oven and set aside to cool. Turn the grill off and the oven onto the regular roasting setting at 220°C.
WHILE THE CORN IS ROASTING…
Boil the kettle. Place the seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and brown. Remove from the pan on completion and set aside to cool. Using a bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and stir through. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with a fork on completion, replace the plate, and set aside for serving.
CRUNCHY PUMPKIN SEED GREMOLATA
When the seeds are cool enough to handle, finely chop and place in a bowl. Add in 40ml of olive oil, the grated garlic, ½ of the chopped mint, a squeeze of lemon juice, and some zest. Mix well to combine, season, and set aside for serving.
SEAR & SPICE THE TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for a minute until the skin is crisped but the flesh is not cooked through. Remove on completion, keeping the pan on the heat. Peel off the skin, return it to the pan, and set the flesh aside in a baking tray. Fry the skin for 3-4 minutes per side until crispy. Set aside to drain on paper towel. Loosen the chermoula with 60ml of olive oil and pour over the flesh. Bake in the oven for 5-8 minutes until cooked to your preference.
A COLOURFUL SALAD
When the corn is cool, slice off the kernels. Place in a large salad bowl with the rinsed salad leaves and halved baby tomatoes. Toss together with 20ml of olive oil, a squeeze of lemon juice, and some seasoning. Roughly chop the trout skin.
TIME TO DINE
Make a bed of bulgur, top with the chermoula trout, and pour over any tray juices. Sprinkle with the gremolata and crumble over the drained feta. Garnish with the crispy skin, the remaining mint, and any remaining lemon wedges. Serve the charred corn salad on the side and get stuck in!