Red Cabbage and Citrus Slaw with Sticky Pomegranate Trout
January days can be a bit grey, so brighten things up with this colourful dish. Red cabbage is a great buy as a little goes a long way and will serve you many meals. You can find pomegranate molasses in most supermarkets these days, thanks to Ottolenghi. The ras el-hanout Moroccan spice blende in the marinade gives a little extra flavour, if you don’t have any, use a little cumin or ground coriander instead.
If you need a visual guide on how to supreme (segment) a citrus fruit, check out this post on my instagram feed. Use a knife to top and tail the fruit, guide your knife around the edge to remove the peel, then gently slice out the segments from the membrane. Do this over a bowl to catch the juices to use in the dressing.
- 2 trout (or salmon) fillets, skin on
- 1 tbsp pomegranate molasses
- olive oil
- ½ tbsp lemon juice
- ½ tsp ras el-hanout
- 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
- 100g rice, I like red Camargue rice, brown or white basmati
- 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.
- 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.
- 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).
- Serve the cooked trout hot with the cold slaw and fluffy rice.
This recipe originally appeared in the Natural Kitchen Adventures iOS app