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Cape Malay Pickled Trout in a bag

Cape Malay Pickled Mussels in a bag

Cape Malay Pickled Trout in a bag
Recipe by: Ryan Smith

Serves: 4
Preparation time: 20 minutes
Cooking time:  15-20 minutes
4 portions of fresh trout (200g each)
Fresh Basil Leaves
Fresh Coriander Leaves
500 baby potatoes (peeled and par boiled)
200g mixed exotic tomatoes
10 cloves of garlic peeled
150 ginger peeled and sliced
2T Ground Fennel
2T Ground Coriander
1T Cumin Powder
1T Hot Curry Powder
1T Tumeric
5 Bay Leaves
Fresh Curry Leaves
4 AllSpice
4 Cloves
3Litres of water
250ml white wine vinegar
Apricot Jam to sweeten
Salt and Black Pepper, to season
Oil for cooking
Blend the onions, garlic and ginger into a wet paste. Heat some oil in a pot and add the onion pulp mixture. Cook until the moisture has evaporated. Add the ground fennel and coriander and cook for a further 2-3 minutes. Add all the remaining dry grounmud spices and continue to cook and dry in the pot. Now add the water and vinegar and the remaining whole spices as well as bay leaves and curry leaves. Slowly bring the pot to the boil and leave to simmer slowly until your pot has reduced by 30%. Now taste carefully and add the apricot jam to sweeten. Depending on your particular preference you may want to add more vinegar as well. Adjust the seasoning with salt and pepper. It is more important to leave your pickled fish broth for at least a day or two to develop the depth of flavour.
Make a bag for your trout by double folding a sheet of kitchen silicone paper over a piece of foil. Line a serving bowl with your silicone square to help shape “the bag”. Slice some of your new potatoes in the bag as well as some quarters of the baby tomatoes. Place some mussels on top of these in the bag and finish by picking some of your basil and coriander onto that. Bring some of your pickle broth to the boil and pour over your trout. Bring the edges of the bag together to form a “sealed” parcel/bag. Place in an oven for 10-15 minutes. Ready to serve now and best with some crusty bread.  

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