Yields
4 servings
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ingredients
2
ocean trout filets, about ⅕ lb each
2
tsp toasted cumin seeds (10 ml)
1
tsp crushed dry chilies (5 ml)
2
large cloves garlic, chopped
2
Tbsp chopped fresh ginger (30 ml)
2
tsp garum marsala (10 ml)
2
tsp coriander seed (10 ml)
1
tsp cayenne pepper (5 ml)
2
Tbsp paprika (30 ml)
½
cup vegetable oil (125 ml)
Coarse salt and freshly cracked black pepper
Clarified butter, for brushing
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directions
Step 1
Preheat oven to 450 degrees F.
Step 2
Rinse the trout and pat dry with paper towels. With a sharp paring knife, score the fish on each side.
Step 3
Put the cumin, chillies, garlic, ginger, garum marsala, coriander seed, cayenne, and paprika in a mortar and grind with a pestle, or grind in a spice grinder. Transfer mixture to a bowl. Add the oil and blend until smooth.
Step 4
Pour this marinade over the trout filets, rubbing all over to coat well. Put in the refrigerator for 3 hours.
Step 5
Brush a rack with clarified butter or vegetable oil and put it on a baking tray. Brush the trout with clarified butter. Put it on the rack and roast approximately 20 minutes or until it is just cooked through.