PAN SEARED TROUT WITH HARISSA AND BLACK NERO RICE

Recipe Created By:

Lisa Addison

Serves

2

ready in

45 minutes

difficulty

Easy

What you will need

  • 120g Riso Gallo black rice
  • 1 lamb stock pot
  • 3 sprigs fresh rosemary
  • 360ml cold water
  • 65g pancetta
  • 1 red pepper, chopped
  • 6/7 sun-dried tomatoes from a jar chopped
  • 2 table spoons sun-dried tomato oil from the jar
  • 2 portions trout

How to prepare:

Add the rice, stock pot and rosemary to a pot, cook for 35-45 minutes on a medium high heat. Once cooked to your liking, drain any excess water left and remove the rosemary and put into a bowl.

While the rice is cooking, heat a frying pan with the two tablespoons of oil from the tomatoes on a high heat and add the pancetta and the trout, skin side down. Turn over after 2 minutes, move pancetta around so it doesn’t burn and cook trout for 4/5 minutes. You can take skin off at this point, it’ll come away very easily.

Set trout aside, and pour the pancetta into the rice, get the oil etc from the pan as this will add flavour, stir in the sun-dried tomatoes and pepper, mix and season if you prefer.

Serve with a dollop of harrisa (shop bought is ok or you can use a tomato chutney, feel free to do your own thing here) however the harrisa mixed in with the rice as you eat is a little bit of culinary heaven.

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