La Différence

La Différence
A passion for food

Friday, 15 June 2012

Baked sesame coated Sea Trout with lemon,tarragon cous cous, asparagus & cherry tomatoes

Sesame baked sea-trout with lemon, tarragon cous cous, asparagus & cherry tomatoes

Cous cous is just the easiest thing to make. Just pour over hot stock and leave for 10 minutes, fork through & hey presto it's done. You can make this dish with salmon instead of sea trout and the addition of asparagus makes it something a little more special. This is such a wonderful dinner party dish that won't keep you away from your guests for most of the evening.

For 2 you will need
2 4/5oz sea trout fillets
a handful of sesame seeds
80 grams cous cous
juice & grated zest of 1 lemon
handful of chopped tarragon & parsley
small bunch of asparagus
12 or so cherry tomatoes halved
sprinkling of roasted sesame oil

season the trout and sprinkle over some sesame seeds
place with the tomatoes in a baking tray
set the oven to 200c/400f gas 6
pop the trout & tomatoes into the oven and bake for around 12-15 mins
Remove from the oven and let it rest for a few minutes before serving

While it's baking perpare the cous cous
trim the asparagus, chop the stems into small pieces keeping the tips whole.
Boil in a little salted water for no more than 5 mins and strain, keep warm & reserve the cooking water.
In a bowl place the cous cous, lemon juice & zest
Pour over 1 cup of the reserved asapargus water and sprinkle with a little sesame oil.
Cover & leave for around 10/15mins
Fork through & season.
Add the tomatoes & asparagus and fork through again.

Arrange prettily on a plate and serve garnished with a lemon wedge and a tarragon leaf.


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