Trout With Harissa & Puréed Dates
Equipment
- Food processor
- Tagine
Ingredients
- 225 g ready-to-eat soft pitted dates
- 2 tablespoons argan oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1½ teaspoons harissa paste
- 1 trout gutted, cleaned and cut into chunks, approximately 900 g (2 lb)
- bunch of coriander finely chopped
- sea salt and black pepper
Instructions
- Put the dates in a food processor or blender with 1½ tablespoons water and process to form a smooth purée.
- (If the dates are not soft they will need to be soaked in water for several hours first.
- )
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes to soften a little.
- Add the harissa and trout chunks and stir to coat well.
- Add the date purée and pour in enough water to cover the fish.
- Season with salt and pepper.
- Cover and cook gently for 30 minutes until the fish is cooked through.
- Stir in most of the coriander and garnish with the remainder.
- Serve with couscous, if liked.