OCEAN TROUT WITH AROMATIC MOGHRABIEH AND SPICED BEETROOT VINEGAR

What an extraordinary fish is ocean trout. My favourite part is the shoulder because the flesh is thick and because there's always the belly flap that makes sensational sashimi. The moghrabieh (which is simply a very fat couscous) was first boiled in chicken stock, then baked with pumpkin, butter and a little orange juice. The beetroot vinegar cuts through the natural fat of the fish beautifully. Heaven.

OCEAN TROUT WITH AROMATIC MOGHRABIEH AND SPICED BEETROOT VINEGAR