Trout Fillet with Sesame Dukkah & Chilli-Cauli Mash By Candyce Bouffe’

 

Serves 4

Grilled Trout – on the braai:

Salt the skin of the fillet.

Season the trout with Paprika or Smoked Paprika, and a smear of Harissa (optional). 

 

Place skin side down on the Weber on indirect heat. Close the lid and cook for about 15 minutes.

Open the lid and allow to cook for a further 5 minutes. 

 

Sesame Dukkah Crust:  

-Handful Pecan nuts (or Almonds/Pistachios)

-Handful Sunflower Seeds

-Handful Sesame Seeds

-Salt

-Pepper

-Pinch of Sumac

-1 tsp Cumin

-1 tsp Coriander

-½ tsp Sugar

 

Place all the ingredients in a blended/food processer or pestle&mortrat, blend until roughly chopped but not powdered. Top to the trout 5 minutes prior to taking it off the braai to allow them to toast slightly. 

 

This will make extra, so store in a an air-tight jar in your spice cupboard and use when you want to. 

*I always have loads of seeds in my cupboard and some nuts I keep usually for baking – so I just use what I have in the cupboard to make a dukkah-style crust. 

 

*Served with Harissa & Birds-Eye Chilli Cauliflower Mash (Blended boiled cauliflower with 2 birds-eye chillies, some harissa, salt, pepper and smooth cottage/cream cheese). And a green bean & long stem broccoli salad. 

*Also serves well with crispy hasselback sweet potatoes or crispy roasted sliced baby potatoes.