This meal works really well as a big party piece with the bright red salsa making it look fantastic spread out on a big chopping board. It also works equally as well as a quick after work meal and could be knocked up pretty quickly.

It’s a really quick and cheap recipe with the red pepper salsa packing a little punch and the saffron sauce adding a little bit of class to the whole affair.

Ingredients (to serve 4)

For the salsa:

2 sweet red peppers

1 shallot (or half an onion)

1 teaspoon tomato puree

1 teaspoon cayenne pepper

1 teaspoon Spanish paprika

1 clove of garlic crushed

1 good glug of olive oil

Juice from one lemon wedge

Salt and pepper to taste

For the fish:

4 rainbow trout fillets

1 glug of olive oil

1 scoop of butter

1 pinch of saffron

1 drop of harissa paste

To serve:

1 cup of couscous

2 avocados, scooped and sliced

1 good splat of yogurt with a drop of harissa stirred in

1 small handful of coriander, roughly chopped

Juice from one lemon wedge


Start off by getting the couscous going. A  2-to-1 water-to-couscous ratio will work every time.  Add 1 cup of couscous to a large bowl, add 2 cups of boiling water and then cover immediately and leave it alone to let it work its magic.

Next crack on with the salsa. Roughly chop the peppers and onions, throw them into a food processor and give them a quick whizz up. Add in the tomato puree, spices and olive oil and whizz again until you reach the desired consistency, I like leaving it a little bitty so that it still has a nice crunch. Add lemon juice, salt and pepper to taste.

Finally, it’s time for the fish. Add the butter and oil to a hot pan until the butter sweats out all its milky goodness.  When it is all melted down add in the fish, skin side down, to start to crisp the skin up.

While the skin is crisping, add the saffron and harissa to a cup of warm water and stir until it infuses and the water takes a lovely golden glow.

Once the salmon skin has crisped up, flip it over to flesh side down and pour over the saffron water.

Add the couscous to a plate or chopping board (which should have soaked up all the water and become light and fluffy by now), slice the avocados and lay out evenly, add a splat of yogurt to one corner and drip over some harissa paste.

Take the fish from the saffron juice and layer it up in the middle of the dish. Pour over the salsa, a little of the saffron juice,  sprinkle over the coriander and squeeze a little lemon juice.

Harrissa Saffron Rainbow Trout

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