Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast pine nuts til brown. Soak cranberries in a little warm water or verjuice. | 2. Gently fry the onion in a little olive oil til soft. Add a little brown sugar and some good balsamic vinegar if it suits you. Remove from pan. | 3. Coat the trout with olive oil and then dust with ras el hanout. Heat pan and fry trout few a couple of minutes on each side before transferring to the oven to cook through. This only takes 5-10minutes depending on the size of your fillets and how you like it cooked. I'm sure you could continue the cooking in the pan, its just that I always pop it in the oven. Remove from oven and cool. | 4. Slice cucumbers and avocado and arrange over rocket. | 5. To make the dressing combine rice bran oil, rice vinegar and rosewater. Adjust to taste. | 6. Assemble salad by scattering pine nuts, preserved lemon, drained cranberries, caramelized onion and cooled, flaked ocean trout over rocket. | 7. Drizzle with dressing and season with salt and pepper. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ocean trout fillet	2			-	-	-	-
ra el hanout spice mix	2	tablespoons		-	-	-	-
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
lemon	1	tablespoon	chopped preserved	3.8425	1.2349	0.1458	0.0397
red onion	1		sliced	64.0	14.944	1.76	0.16
cranberry	1/4	cup	dried	12.65	3.2918	0.1265	0.0358
lebanese cucumber	2			-	-	-	-
avocado	1 -2			-	-	-	-
rocket	1	bunch		-	-	-	-
rice bran oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
rice vinegar	2	tablespoons		-	-	-	-
rose water	2	teaspoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.