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Kataifi wrapped Moroccan spiced sea trout

Maria Elia from Great Food Live
Maria Elia serves trout with a wrapping of crisp kataifi pastry alongside zippy ginger raita and a fabulous endive salad

Kataifi wrapped Moroccan spiced sea trout

Method

1. Mix all the ingredients for the ginger and apple raita together and season with sea salt. This is best made at least 20 minutes before eating in order to allow the flavours to develop.

2. To make the spice mix, place the dried spices into a frying pan over a medum heat and toast gently until fragrant.

3. Remove from the heat and stir in the coriander, garlic, ginger, chutney and salt. Set aside

4. Preheat the oven to 180C/gas 4. Cut each sea trout fillet in half lenghways. Spread some spice mix over each piece of fish and and wrap in spinach leaves.

5. Brush the fish with butter and roll each in kataifi pastry, sealing well.

6. Heat a little butter in a frying pan and fry for 2-3 minutes on each side , until golden. Transfer to the oven and bake for 8 minutes.

7. Whisk the dressing ingredients together.

8. Combine all the salad ingredients together in a bowl and toss with the dressing.

9. Serve the fish hot, with the ginger raita and endive salad.

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Serves: 6

Prep: 50 min
Cook: 15 min

Ingredients

For the ginger and apple raita

6 tbsp Greek yogurt
4 cm Cucumber, peeled, seeds removed and diced
1 Granny Smith apple, peeled, cored, diced
3 cm piece fresh ginger root, grated
pinch ground cumin
pinch Garam masala
1 lime, juice only
2 tbsp chopped coriander
sea salt, to taste

For the Moroccan spice mix

2 tsp ground coriander
4 tsp ground cumin
2 tsp ground tumeric
2 tsp Paprika
1 bunch Coriander, finely chopped
2 garlic cloves, crushed
2 cm piece fresh ginger root, grated
1.5 tbsp mango chutney
3 tsp sea salt

For the fish

6x150g fillets Sea trout, skinned and pinboned
300g large spinach leaves, stalks removed and blanched
1 packet kataifi pastry
30g unsalted Butter, melted

For the salad dressing

1 tbsp lemon juice
1 tbsp chardonnay vinegar
4 tbsp Olive oil

For the salad

1 white endive, finely sliced
2 red endive, finely sliced
1 bulb Fennel, finely sliced
4 medjool dates, stone removed and shredded
3 tbsp mint leaves, torn
3 tbsp coriander leaves, torn
1/2 bunch Watercress, picked