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Sumac-cured trout with potato rosti

• Imad Alarnab

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Serves 4

A little effort

Prep: 15 mins

Cook: 10 mins

plus 24 hrs curing

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This makes a great breakfast or brunch dish. I have used a lot of Syrian spices and aromas to give this dish our tweak and flavours

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Try Imad Alarnab's sumac-cured trout with potato rosti, then check out his roasted curried cauliflower, lemon and cardamom cake, and more Syrian recipes.

Sumac-cured trout with potato rosti recipe

Ingredients

Nutrition

• 800g skinless sea trout fillet

  skinned and pin-boned

• rapeseed oil

  for frying

• pea shoots and poached eggs

  to serve

CURING MIXTURE

• 300g fine sea salt

• 300g caster sugar

• 3 tbsp sumac

  plus extra to serve (optional)

• 10g coriander seeds

• 1 lemon

  zested

• 1 lime

  zested

• 1 medium orange

  zested

POTATO ROSTI

• 800g Maris Piper potatoes

  peeled and roughly grated

• 50g rice flour

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 egg

  beaten

CORIANDER OIL

• 130ml extra-virgin olive oil

• 1 tsp cumin seeds

• 1 garlic clove

  crushed

• 50g coriander

  finely chopped

Nutrition: per serving

• kcal627
• fat24g
• saturates4g
• carbs53g
• sugars6g
• fibre6g
• protein47g
• salt5.41g

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Method

• step 1

  To make the curing mixture, put all the ingredients in a blender and blitz together. Pat the trout dry with kitchen paper.

• step 2

  Scatter half the mixture over the bottom of a baking tray, add the fish on top, then cover with the rest of the mixture. Cover, put in the fridge and cure for at least 24 hrs. The next day, wash the fish with cold water and dry with kitchen paper. Slice thinly.

• step 3

  To make the coriander oil, put the oil in a pan over a low heat. Toast the cumin seeds until they smell fragrant, then add the garlic and stir. Take off the heat and add the coriander along with a pinch of salt. Mix well and transfer to a container.

• step 4

  To make the rosti, put the potatoes into a cheese cloth or clean tea towel and squeeze them to remove any excess water. Put the potatoes in a bowl with the rest of the rosti ingredients and some salt and pepper, and mix well. Heat a shallow pool of rapeseed oil in a large frying pan over a medium heat. Dollop in small scoops of the rosti mixture. With a spatula press down to flatten them. Once you have a golden colour on one side flip over and cook till the other side becomes golden and crispy.

• step 5

  Serve the rosti topped with the cured trout and a poached egg. Drizzle with the coriander oil and finish with pea shoots and another sprinkle of sumac, if you like.

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Authors

Imad AlarnabChef

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