Pan-fried trout with orange zest, cayenne pepper and sumac

Pan-fried trout with orange zest, cayenne pepper and sumac

By
From
Saraban
Serves
6
Photographer
Mark Roper

The inspiration for this recipe came from a meal we enjoyed in the revolving restaurant atop the El Goli Pars Hotel in the north-western city of Tabriz. Freshwater fish, such as trout, are popular in the north of Iran, and the proximity to Turkey and Azerbaijan adds a touch of chilli-heat to some dishes from the region. In keeping with the Iranian custom of balancing hot and cold dishes, serving cooling herbs alongside this spicy dish would be in order.

Ingredients

Quantity Ingredient
1 orange, finely grated zest
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
2 teaspoons ground sumac
1 teaspoon sea salt
6 x 350g rainbow trout
80ml vegetable oil
rice, to serve
fresh herbs, to serve
lemon wedges, to serve

Method

  1. Preheat the oven to 120ºC. Scatter the orange zest on a small baking tray and dry in the oven for 30 minutes. Mix the dried zest with the spices and salt.
  2. Snip the fins from each trout and trim the tails neatly. Pat dry inside and out. Heat the oil in a heavybased frying pan over a high heat.
  3. Sprinkle the spice mix over the trout, inside and out. Fry in batches, for about 4–5 minutes on each side, until the skin is golden and the flesh cooked through.
  4. Serve straight away with your choice of rice, wedges of lemon and fresh herbs.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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