Red Cabbage and Citrus Slaw with Sticky Pomegranate Trout
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Serves: 2
 
Red Cabbage and Citrus Slaw with Sticky Pomegranate Trout
Ingredients
For the trout
  • 2 trout (or salmon) fillets, skin on
  • 1 tbsp pomegranate molasses
  • olive oil
  • ½ tbsp lemon juice
  • ½ tsp ras el-hanout
For the slaw
  • 180g red cabbage, thinly shredded
  • 1 red grapefruit, segmented
  • 1 blood orange, segmented + 1 tbsp juice caught from the skins or while segmenting
  • 2 tbsp pomegranate seeds
  • 2 tbsp sesame oil
  • 1 tsp lemon juice
  • 1 tsp pomegranate molasses
  • 1 tbsp sesame seeds
  • 1 tbsp roughly chopped coriander leaf
  • salt and pepper
To serve
  • 100g rice, I like red Camargue rice, brown or white basmati
Instructions
  1. First make up your marinade for the fish. In a shallow dish mix the molasses with 1 tbsp olive oil, the lemon juice, was el-hanout and a pinch of salt and pepper. Place the fish fillets into the marinade, and turn a couple of times to make sure well coated. Set aside for 20 minutes while you prep your salad and rice. Pre-heat the oven to 180C(fan)/200C.
  2. To make up the slaw, combine the shredded cabbage with the citrus segments and pomegranate seeds in a medium sized bowl. Mix up the dressing - sesame oil, lemon juice, pomegranate molasses and season with salt and pepper. Pour over the cabbage etc and mix well. Toss in the sesame seeds and coriander.
  3. Finally cook your fish. Heat a frying pan to medium-high, and add 1-2tbsp light olive oil. Take the trout out of the marinade, shaking off any excess liquid (don't throw this away) and cook skin-side down for a couple of minutes until the skin is crispy. Transfer the fish to an oven dish keeping skin side up, then pour over the remaining marinade. Cover the dish with foil and bake for 10 to 12 minutes or until the fish is no longer opaque and flakes easily (time will depend on the size and thickness of the fillet).
  4. Serve the cooked trout hot with the cold slaw and fluffy rice.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/red-cabbage-and-citrus-slaw-with-sticky-pomegranate-trout/