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Harissa Trout with Tri-Coloured Quinoa and Grilled Asparagus

  • February 10, 2015
harissa-trout-with-tri-coloured-quinoa-and-grilled-asparagus

It’s trout Tuesday again! I love when it’s fish day!

It’s been a while since I had trout and every time I have it I forget how awesome it is! It’s a great fish because it’s mild and absorbs flavours easily.

For those of you who don’t know what harissa is or what it tastes like here’s the low down. It’s a North African spice paste basically made from a puree of mint chili’s, caraway, cumin, coriander, garlic, lemon and olive oil. It packs quite a punch without being particularly spicy. It’s fabulous rubbed on chicken pieces and barbecued as well.

I think maybe when I started to think of this recipe I was longing for summer nights. This is often something I’d barbeque in the summer. It’s light and simple flavours mix well with the heat of our evenings. But weirdly it was almost like comfort food in the dead of winter. So hey…now I know it’s a season-less dish!

You don’t have to be too picky with the greens, almost anything would work great with it. Mix spinach in or even shredded chard.

I always crave deep rich flavours and this one doesn’t disappoint!

Ingredients

  • 2 tablespoons Harissa
  • 4- 6oz Blue Goose Pure Foods Trout fillets, skin on
  • 1 tablespoon olive oil
  • Store bought tzaziki and lemon wedges to serve
  • 16 Asparagus Spears
  • For Quinoa

  • 1-1/2 cups Mixed Quinoa, – red, white, black
  • 2 tablespoons lemon juice
  • 1 tablespoon finely grated lemon zest
  • 3 cups chicken or vegetable stock
  • Salt and pepper
  • 1-1/2 cup Arugula

COOKING INSTRUCTIONS

  1. To make the lemon quinoa, place the stock in a medium pot along with juice and zest. Bring to a boil and add quinoa. Lower heat and simmer for 15 min. Remove from heat and let stand. Fluff with a fork after 20 min.
  2. Place asparagus on tinfoil or tray and drizzle with 1 tablespoon of olive oil and saltpepper. Roast arugula
  3. To cook the fish spread harissa over top and sides of fish. Heat a large fry pan to medium high. Add oil and add fish skin side down. Cook for 4-5 minutes then flip fish for 1 minute.
  4. Toss warm quinoa with arugula and spoon onto 4 plates. Place asparagus on quinoa and then fish. Serve with Tzatziki and lemon wedges.