Ocean Trout With Mussels And Saffron Sauce

Ingredients

• 50g butter
• 1 onion, diced finely
• 1 stalk celery, diced finely
• 1 leek, diced finely
• 1 teaspoon Ras el Hanout or Moroccan spice mix
• 1 generous pinch of saffron threads
• 1 cup white wine
• 1 kg mussels, scrubbed and debearded
• ⅓ cup single cream
• 2 tablespoons vegetable oil
• 4 x 200g Petuna Ocean Trout fillets, skin on
• Micro herbs, to garnish

Servings: 4

Prep and cook time: 30 minutes

Method

1. Melt the butter in a large lidded saucepan and add in the onion, celery, leek, ras el hanout and saffron. Cook stirring over a low heat until the leek is softly golden.
2. Add the wine and when it has come to the boil, add the mussels
3. And cover the pot for a minute. Remove all the mussels, discarding any that haven’t opened. Set to one side and remove half of the mussels from their shells.
4. Add half a cup of water to the pot and reduce the heat to low, allowing the liquid to slowly simmer.
5. Heat a frying pan over a high heat and add the vegetable oil. Sear the trout fillets, skin side down for 3-4 minutes or until the skin is crispy, then turn the fillets over and cook for a further 2-3 minutes. Transfer to a warm plate.

To Serve

Add the cream to the stock as well as the mussels that have been removed from their shells. Stir to combine then label into 4 pasta bowls. Top with the whole mussels, seared trout and a scatter of micro herbs.

Recipe and picture contributed by Petuna